butterhorns

Ingredients

• Servings: 32
• 1 (0.6 ounce) cake compressed fresh yeast
• 2 teaspoons white sugar
• 1 1/2 cups milk
• 1 cup butter
• 1/2 cup white sugar
• 3 eggs
• 5 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup butter, softened

Recipe

Cook Time: 15 mins Ready Time: 10 hrs 15 mins


• crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. set aside. in a small saucepan, heat milk until a skin forms on the top. remove from heat, and set aside to cool slightly.
• place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. pour the hot milk over them, and stir until butter is melted. let the mixture cool to just above body temperature. beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. add 3 cups of flour, and mix until well blended. gradually mix in the remaining flour, mixing as well as you can. the dough will be sticky. cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour.
• after the dough has risen, punch down, cover, and refrigerate overnight.
• divide the dough into four pieces. use one piece at a time, leaving the rest in the refrigerator. on a lightly floured surface, roll the piece of dough out into a 12 inch circle. spread about 2 tablespoons of butter over the surface. cut into 8 wedges, as you would a pizza. roll each wedge starting at the wide end, and ending at the point. place a lightly greased cookie sheet, and bend the ends so that they are crescent shaped. cover with a towel, and let rise in a warm place until doubled. this will take about 2 hours because the dough is cold.
• preheat the oven to 375 degrees f (190 degrees c). bake for 15 minutes in the preheated oven, or until golden.