Poppy Seed Butterhorn Rolls Recipe
Ingredients:
2 pkgs. yeast1/2 c. lukewarm water
1 tbsp. sugar
1 c. milk (in lg. bowl or pan)
1/2 c. sugar
1 stick butter
3 beaten eggs
2 c. sifted flour with 2 tsp. salt
2 3/4 c. sifted flour
Cooking Directions:
Soften yeast in water. Add:1 tbsp. sugar
Scald:
1 c. milk (in lg. bowl or pan)
Add:
1/2 c. sugar1 stick butter
Stir and cool to lukewarm. Stir in:
3 beaten eggs
Add:
2 c. sifted flour with 2 tsp. salt
Mix on low speed of mixer. Add yeast. Beat 4-5 minutes on medium speed. Add:
2 3/4 c. sifted flour
Turn on floured board and add about 1 1/2 cups flour (just enough that the dough can be handled). Knead just enough to shape into ball. Place in greased bowl, let rise until double in bulk. Knead just enough to work into a smooth lump. Divide into 2-4 equal parts.
Take 1 part at a time and roll each into a circle and cut into 12 pie shaped wedges. Brush with melted butter. Roll each wedge from wide end to narrow point. Place on greased baking sheet. Brush with butter. Sprinkle with poppy seeds. Let rise to double. Bake at 375 degrees. Makes 2 dozen larger rolls or 4 dozen smaller rolls.
Other Recipes you might like:
Hungarian Butterhorns, Make - Ahead Butterhorns, Nut Butterhorns, Refrigerator Butterhorn Rolls, Super Butterhorns, Swedish Butterhorn Rolls
