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Add a photoIt's been a while since I made this recipe, but I used to make it quite often for my family. I make it for special occasions now, but want to teach my granddaughters how to make them. My most used shape were the Butterhorns, so easy and loved by all.
Ingredientes
- 3 3/4 Cups Bread flour/ Divided
- 2 1/2 tsp Active Dry Yeast
- 1 1/4 Cups Milk
- 1/4 Cup Sugar
- 1/4 Cup Butter Flavored Vegetable Shortening
- 1 tsp Salt
- 1 Egg
- Directions
Direcciones
- In large mixer bowl combine 1 1/2 cups bread flour and yeast. In a sauce pan heat milk, sugar, shortening and salt (to 115-120 degrees) stirring constantly to melt shortening. Add to dry ingredients in mixer bowl add egg and mix at low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 more minutes at high speed. (Switch from paddle to dough hooks or stir in by hand) and gradually add 2 to 2 1/4 cups of bread flour, enough to make a soft dough. Cover and refrigerate dough at least 2 hours or until needed.(Use within 3 or 4 days).
- About 1 1/2 hours before serving time, shape dough into butter horns, or desired shapes ( clover leaves, short cut clover leaves, or bow knots) place into greased pans. Cover and let rise til double, about 1 to 1 1/4 hours. Bake at 400 degrees for 9 to 10 minutes.
- Clover leaves: Divide dough into eight equal pieces, and shape each into 9 one inch balls. Making a total of 72 balls. Pull edges under, smoothing tops. Place 3 balls in each greased muffin pan, smooth up sides.
- Short cut clover leaves: Divide dough into 4 pieces, shape each into 6 balls, pulling edges under to smooth tops. Place one ball into each greased muffin pan, smooth side up. Using scissors dipped in flour, snip top in half, snip each half in half again making 4 points.
- Butter Horns: Divide dough into 3 equal parts and round each into a ball. Roll each ball into a 12 inch circle. Brush with melted butter. Cut each into 12 wedges like a pizza (a pizza cutter works great here). To shape rolls, begin at wide end of each piece and roll gently to point. Place point down 2 or 3 inches apart on greased baking sheet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 27g | |
| Recipe makes 36 servings | |
| Calories 76 | |
| Calories from Fat 17 | 22% |
| Total Fat 1.93g | 2% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 79mg | 3% |
| Potassium 34mg | 1% |
| Total Carbs 12.24g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.89g | 1% |
| Protein 2.26g | 4% |
