Butterhorns

INGREDIENTS

5 cups flour
1 cup margarine
2 tsp. salt
4 Tbsp. sugar

2 Tbsp. yeast
1 cup of warm water
2 tsp. sugar
1 1/2 cups of milk
2 eggs

DIRECTIONS

Mix these together into a crumble as you would for a pie crust. Put aside. Then soak 2 Tbsp. yeast in 1 cup of warm water with 2 tsp. sugar. Warm 1 1/2 cups of milk. Beat in 2 eggs, mix with the yeast. Stir into the crumbs to make a soft dough. Put in the fridge for at least 2 hours or up to two days. The dough may be very moist. Just add flour until it is workable. Roll out the dough to 1/4 ” thickness on a floured surface. Cut into strips 1 ” wide. Twist each strip into a rope, curl into a loose pinwheel. Or cut dough into triangle shapes to roll up. Let rise in warm place for approx. 1/2 hour to an hour. Spread out between 3 cookie sheets at least. Bake at 350 degrees for 20 min. Can drizzle with a simple butter icing or icing sugar mixed with water and vanilla. Makes 3 dozen butterhorns. Quite fussy, but worth the hassle!!

Filed under: Bread