Butterhorn Rolls

This delicious dinner roll always brings praise. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 3 hrs 12 mins
• Yields: 2 1/2 dozen

Ingredients

• 1  cake yeast
• 1⁄2 cup sugar
• 3⁄4 teaspoon salt
• 1  cup milk, lukewarm
• 2  eggs, beaten
• 4 1⁄2 cups flour, sifted
• 1⁄2 cup butter, melted (no substitutions)

Directions

1. Crumble yeast into a bowl; add sugar, salt, milk, and eggs.
2. Mix well; add half of flour and beat well.
3. Add melted butter and remainder of flour.
4. Knead until smooth, cover and let rise in a warm place until doubled.
5. Divide in half, roll each piece into a circle 1/4 inch thick.
6. Butter, if you like and cut each piece into 16 pie shaped pieces.
7. Roll each piece, beginning at the wide end towards the tip end, so that the tip is kept at an equal distance from each end of the roll.
8. Arrange shaped rolls on a well-greased baking sheet, placing the tip underneath the roll to prevent it from popping up and spoiling the shape of the roll.
9. Allow rolls to rise until doubled and bake at 375F for 12 to 15 minutes.
10. *To make crescent rolls, curve rolls slightly.
11. *To make butterleaf rolls, roll dough into a very think rectangular sheet, brush with melted butter; cut into strips 1 inch wide and pile 6 or 7 together. Cut into 1 1/2 inch pieces and place on end in greased muffin pans. Cover and let rise till doubled and bake as above.