Butterhorns

These things are addictive and great for breakfast, lunch or dinner. Delicious clouds of yeasty bread goodness.

The Soup Diva

  • 1 pkg active dry yeast
  • 5-6 cups all-purpose flour
  • 1  1/2 sticks + 2 tbsp butter, mostly melted
  • 2 cups warm milk
  • 1/2 cup sugar
  • 1 egg, beaten
  • 2 tbsp hot tap water
  • 1 tsp salt
Put yeast in large bowl and add 2 tbsp hot tap water. Allow to proof until yeast is mostly dissolved (3-5 minutes – take this time to microwave the milk for 1 minute). Pour in warm milk and stir; melt butter and stir in. Beat egg and stir in lightly; add sugar and salt and stir until blended. Add flour a cup at a time until the dough is full incorporated; for the final 2 cups, add 1/2 cup at a time and mix with hands. Stop adding flour when dough is still sticky but begins to pull away from bowl and fingers (the consistency of refrigerated crescent dough). Transfer to large sheet of…

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Author: Tony Burgess

Hi there, my name is Tony Burgess from Chattanooga, Tennessee, USA. I am a believer, bleeding-heart, idealist and blogger. My life is about my wife Laura of 18 years. We have a dog named Cody. I have worked in customer service and relations. Currently I work for Blood Assurance a regional blood bank contacting donors to donate blood. I graduated from Middle Tennessee State University in 1994, Hiwassee College in 1992 and Red Bank High School in 1988. Spiritually I am a member of St. Peter’s Episcopal Church. My interests are blogging (duh), media, computers, cooking, sports, entertainment, culture and religion. Thank you for connecting with me. Grace, peace and love!

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