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Butterhorns
Published: 11/24/2008 10:01 AM
Last Modified: 11/24/2008 10:01 AM




In Sunday's paper, we gave a recipe for butterhorn rolls, a tender and slightly sweet roll that would be great for Thanksgiving.

A reader named Vivian Dorsett has made this particular recipe, from American Profile magazine, several times and passed on some hints.

First, Vivian says that although the recipe says to bake for 12 to 15 minutes, she recommends just 10 minutes or else your butterhorns will be dry and crumbly. "They do very easily over bake. I have found that the 10 minutes gives the best result," she said.

Also, Vivian doesn't use the dark nonstick baking pans for these rolls. She says they will be much better if you use standard shiny aluminum pans. Otherwise, they'll be too brown on the bottom.

She also uses this dough to make cinnamon rolls. "I use a mixture of light brown sugar and cinnamon and some finely chopped nuts spread over a generous layer of butter," she said.

Here is the recipe.
Plan ahead: These rolls are made over two days.

BUTTERHORNS
Makes 32 rolls
1 (¼-ounce) package active dry yeast
½ cup plus 1 tablespoon sugar
3 eggs, well-beaten
½ cup plus 2 tablespoons butter or margarine, melted
1 teaspoon salt
4½ cups all-purpose flour

1. Dissolve the yeast and 1 tablespoon of the sugar in 1 cup warm (115 degrees) water in a small bowl. Stir with a wooden spoon.

2. Combine the eggs, ½ cup of the melted butter, the salt and the remaining ½ cup sugar in a large bowl; beat well. Add the yeast mixture to the egg mixture. Stir in 3 cups of the flour and beat hard with a wooden spoon. Quickly work in the remaining 1½ cups flour. The dough will be quite soft. Cover the bowl with plastic wrap and refrigerate overnight.

3. Divide the dough into 4 sections. Roll each section into a 12- to 14- inch circle. Brush with the remaining 2 tablespoons melted butter. Cut each round into 8 wedges. Roll up, starting at the large end, and shape into crescents. Place on greased baking sheets and cover with plastic wrap. Let rise in a warm place until doubled in size, or 2 to 4 hours.

4. Preheat the oven to 375 degrees. Bake for 12 to 15 minutes, until lightly browned. Serve warm.



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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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