Butterhorns

Ingredients

1 cup Roberts Sour Cream
1 1/2 packages active dry yeast
1/3 cup warm water
1 cup Roberts Butter, softened
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon salt
4 cups sifted flour
2 Roberts Eggs, well-beaten

Preparation

Heat sour cream in top of a double boiler over simmering water until cream turns slightly yellow. Soften yeast in warm water. Combine softened butter, sugar and salt in a mixing bowl; pour heated sour cream over ingredients and stir until butter is completely melted. Cool mixture to lukewarm.

Blend 1 cup of flour into sour cream mixture, beating until smooth. Stir in yeast, mixing well. Add remaining flour and beat until very smooth. Stir in eggs, 1 at a time, beating well after each addition. Stir vigorously until dough pulls away from side of bowl. Cover with waxed paper and a towel; refrigerate for 6 hours, or overnight.

Divide dough equally into 4 parts. On a lightly floured surface, roll each part into a 1/4 inch thick circle. Cut each circle into 12 wedge-shaped pieces. Roll up each wedge, beginning at wide end. Place rolls on buttered baking sheets, tucking loose points underneath. Cover with waxed paper and a towel and allow to stand at warm room temperature about 1 hour. Bake at 375° for 15 to 18 minutes, or until golden brown.

Yield: 4 dozen

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.