Horn heads
INgredients1 tbsp active dry yeast
1/3 cup sugar plus 1 tsp 1/2 cup warm water (110˚ to 115˚ F) 1/2 cup butter, softened 1/2 cup warm milk (110˚ to 115˚ F) 1 egg 3/4 tsp salt 4 cups all-purpose flour |
MethodIn a large bowl, dissolve yeast and 1 teaspoon sugar in warm water.
Add butter, milk, egg, salt, remaining sugar, and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12 inch circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 inch apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°. Bake 10-12 minutes or until golden brown. Remove from cookie sheets to wire racks. Makes 2 dozen. |