Butterhorn rolls

  • Yeast-2 1/4 ounce

  • Warm water-2 cups

  • Sugar-1/3 cup

  • Salt- 1 1/2 tsp

  • Butter- 1/2 cup

  • Egg- 2 nos

  • Flour- 7 cups


  • Put yeast into the warm water and let it rise(it tales almost 5 minutes)

  • Make a dough using all the ingredients and the yeast.

  • Place on a greased tray and refrigerate it in a tightly closed container for 8 to 10 hours or overnight.

  • Take a portion of the dough and roll it into a circle of almost 20 cms dia(almost 1 cms thick)Brush with butter

  • Cut it into wedge shape pieces.

  • Roll the wedge shape piece towards the sharp edge starting from the wide side.

  • Brush with butter and bake for 8 to 10 minutes till the top turns light brown.

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