This is a favorite recipe of mine. I remember the first time I made these wonderful, warm buttery rolls was to serve at a family gathering. As the company started coming in, they started coming out of the oven. As usual, everyone tends to congregate in our small kitchen that passes through to every main room in the house. I was pinned in the corner by the stove and loving every minute of it. The rolls started to disappear, and the chatter continued. I don’t think I would have needed the rest of the meal that day. That memory made me think about how this recipe could have easily been passed down from Mimzie to Eliza and shared with all at Slipknot.
This past December a few of my grandkids were out to spend a few days at the farm, and Emmilee tried her hand at Butterhorns. As usual, they weren’t all the same size, but there weren’t many left. I hope you enjoy them and make memories as well, along with these special Butterhorns.
2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110 – 115 degrees)
9 cups flour, divided
2 cups warm milk (110 – 115 degrees)
½ cup butter and ½ cup shortening
1 cup sugar
6 eggs
2 tsp salt
4 Tbsp butter, melted
In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter & shortening, sugar, eggs, and salt; beat for 2 minutes or until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead lightly. Place in a greased bowl, turning once to coat and cover with damp cloth. Let rise in warm place until doubled, 2-3 hours.
Punch down. Divide into 4 pieces. Roll each piece into 9-inch circle. Brush with melted butter. Cut each circle into 8 wedges, a pizza cutter works best. Roll each wedge from the wide end to the point. Place on lightly greased baking sheet tip down, spacing 2” apart. Grease waxed paper and lightly cover rolls, let rise in warm place 30 – 45 minutes until doubled.
Preheat oven to 375. Bake 12-15 minutes until lightly browned. Remove and serve immediately or cool on wire rack.
