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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Nice buttery flavor reall great warm Ingredients:
2 packages dry yeast |
3/4 cup warm water |
4 cups flour (about) |
1 cup (2 sticks) butter, room temperature |
1/4 teaspoon salt |
3 tablespoons sugar |
1 cup milk |
3 egg yolks |
powdered sugar frosting |
dissolve yeast in warm water. set aside. |
frosting |
1 cup powdered sugar |
enough milk or half-and-half cream to make a glaze |
1/2 teaspoon vanilla extract |
mix all ingredients until smooth. |
Directions:
1. Combine 4 cups flour, salt, and sugar in bowl. Cut in butter. Make a nest in the flour mixture. Scald milk, then cool slightly. Beat egg yolks and add to milk. Add reserved yeast to yolk-milk mixture. Pour the liquid mixture into nest in flour mixture and mix. Sift flour additional over dough and knead until batter no longer sticks to hands.
2. Put into a large,greased bowl and cover with a towel. Let rise to double in bulk (about 1 hour) in slightly warm place, away from drafts. Punch down, then refrigerate overnight. In morning, divide dough into 3 parts. Roll each part out to 1/3-inch thickness on lightly floured board. Cut into 2-inch squares and roll up, corner-to-corner.
3. Place on greased and floured cookie sheets. Leave room between butterhorns, as they will spread. Cover lightly with wax paper and tea towel. Let rise until doubled in bulk, 45 to 60 minutes, in warm, draft-free area. Preheat oven to 350 degrees.
4. Bake 15 minutes or until light brown. Remove from oven and cool slightly, then frost..
5. Makes about 2 dozen.
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