Grandma Rayda's Butter horn Rolls
Butter
Horn Rolls
2c. milk, scalded
1
c. butter
1
c. sugar
3
t salt
2
pkgs. yeast
1
c. water
6
eggs, beaten
8-10
c. flour, add until dough is soft but not stiff
Bake
at 400 for 15 mins.
(Grandma Rayda
Stevenson made these rolls all of the time.
She had it down to an art and had made them so often that she made them
from memory. The aroma in the house was
wonderful as they baked. We could always
look forward to them buttered and toasted the next morning for breakfast; we
loved the “breakfast toast”.)
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