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Butter Horn Rolls


1 cup milk (scalded)
1/2 cup butter
1/2 cup sugar
1 teaspoon salt
1 pkg. dry yeast
3 eggs (beaten)
4 and 1/2 cups flour


Combine milk, sugar, salt and shortening. Cool to lukewarm. Add yeast and stir well. Add eggs, flour, mix to smooth soft dough. Knead lightly on floured surface. Place in greased bowl and let rise until double in bulk. Divide dough into thirds. Roll each third into 9 inch circles. Brush with melted shortening. Cut each circle into 12 wedges. Roll each wedge, starting with wide point. Arrange in greased baking pan and brush with melted butter. Let rise until very light. Bake in 375 degree oven. Dough will keep in refrigerator about 3 weeks.