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Freckled Butterhorn Rolls

Holiday.Cook's picture
Ingredients
  Active dry yeast 1⁄2 Ounce
  Warm milk 2 Cup (32 tbs) (110°F To 115°F)
  Butter/Margarine 1 Cup (16 tbs), softened
  Sugar 1 Cup (16 tbs)
  Eggs 4
  Salt 2 Teaspoon
  Bread flour 8 Cup (128 tbs)
  Wheat germ 1⁄2 Cup (8 tbs)
Directions

In a mixing bowl, dissolve yeast in milk.
Add butter, sugar, eggs, salt and 4 cups flour; beat until smooth.
Stir in wheat germ and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl; turn once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide into four portions.
Roll each into a 12-in circle; cut each circle into 12 wedges.
Roll up wedges from the wide end and place pointed end down 2 in apart on greased baking sheets.
Curve ends to form a crescent shape.
Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 12 minutes or until light golden brown.
Remove from pans to wire racks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Wheat Germ
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
6

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