Here is a dessert recipe that is light, buttery, soft on the inside and crispy on the outside. This recipe is a cross between a pastry and a cookie. They are buttery and flaky, but they are a little chewy on the inside. You really want to try these; they are sure to be a favorite. The dough recipe is really simple, and there aren’t a lot of ingredients that are involved.
One thing to remember is that you do need to chill the dough. It’s similar to a pie crust, in that there is no sugar in the dough. But there is sugar in the filling recipe. You bake these until they are a lovely golden brown. And then you can go ahead and drizzle a bit of icing on top.
If you drizzle the icing when they are still warm, the icing melts a little and becomes like a glaze, or you can also wait until the butterhorns are cooled completely and then drizzle on the icing.
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
Crumble yeast into a bowl; add sugar, salt, milk, and eggs.
Mix well; add half of flour and beat well.
Add melted butter and remainder of flour.
Knead until smooth, cover and let rise in a warm place until doubled.
Divide in half, roll each piece into a circle 1/4 inch thick.
Butter, if you like and cut each piece into 16 pie shaped pieces.
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.
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.
Allow rolls to rise until doubled and bake at 375F for 12 to 15 minutes.
*To make crescent rolls, curve rolls slightly.
*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.
From: food.com
