Butterhorn rolls are a type of sweet roll that is made with a yeast dough and then rolled into a crescent shape. They are typically filled with a sweet filling, such as cinnamon sugar or fruit, and then baked until golden brown.
DISSOLVE YEAST IN WARM WATER.
ADD SUGAR, MELTED SHORTENING, SALT, ANDEGGS.
MIX WELL.
STIR IN FLOUR, A LITTLE AT A TIME UNTIL A SOFT DOUGHFORMS.
PLACE IN A GREASED BOWL, TURNING ONCE TO COAT, COVER AND PLACE IN AWARM SPOT.
LET RISE FOR 1 HOUR OR UNTIL DOUBLED IN SIZE.
(YOU MAYREFRIGERATE THE DOUGH IN A COVERED BOWL IF NEEDED UNTIL READY FOR USE).
DIVIDE DOUGH INTO THIRDS.
ROLL EACH PIECE OF DOUGH INTO A CIRCLE 1/4THICK.
SPREAD CIRCLE WITH MELTED BUTTER.
CUT DOUGH INTO 12 WEDGE SHAPEDPIECES.
ROLL EACH PIECE, STARTING FROM THE WIDE END, INTO A CRESENT SHAPE.
COVER AND LET RISE FOR 1 HOUR.
BAKE ON A GREASED BAKING SHEET AT 350 DEGF.
FOR ABOUT 10 MINUTES OR UNTIL GOLDEN BROWN.
BRUSH TOPS WITH BUTTER.
DOUGH CAN BE USED FOR CINNAMON ROLLS ALSO.
ROLL DOUGH INTO A RECTANGLE ANDBRUSH WITH BUTTER.
SPRINKLE WITH CINNAMON - SUGAR MIXTURE.
ROLL UP JELLYROLL STYLE, AND CUT INTO 3/4 THICK SLICES.
PLACE ON GREASED BAKING SHEETAND BAKE FOR 10 MINUTES AT 350 DEG F.