Recipe: Aunt Gen’s Butter Horns
This recipe comes from my Aunt Gen and we have been enjoying them for as long as I can remember. We've always called them Aunt Gen's Butter Horns, so in her honor, the name will be passed on to you.
2 Packages Yeast
½ Cup Warm water
2 Teaspoons Sugar
Add yeast and sugar to warm water. Stir until yeast is dissolved. Let rest until yeast has risen. Approximately 10 minutes.
1 Cup Water
½ Cup butter flavored Crisco
3 Eggs, beaten
¾ Cup Sugar
1 Teaspoon Salt
6 Cups Flour
Add sugar, salt, Crisco and water into a small saucepan. Heat until Crisco has melted. Cool to lukewarm.
In a large bowl, add Crisco water, eggs, yeast mixture and flour. Dough will be sticky.
Knead on a floured board. Place in bowl and cover. Let rise until double in bulk, around an hour or so.
Punch down and divide in half. Roll out onto a floured board about ¼ inches.
Melt about ¾ stick of butter. Spread ½ of the butter over dough.
Cut into pie shaped wedges and roll into horns, rolling broad side to point.
Place on a greased cookie sheet. Cover and let rise about 45 minutes, until doubled in size.
Bake at 425 degrees for 7-9 minutes till brown on top. Makes 30 or so.
Have patience with yeast. Humidity will help yeast work more quickly.
These are excellent dinner rolls and are great with your morning coffee. We always have them with Thanksgiving dinner and they make great little turkey sandwiches with the leftover turkey.
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