Butter Horn Rolls 2

The second of two recipes in this box. The first is here. While the ingredients are basically identical, the expression of the method is somewhat different and the options on this card are a little different.

Deciding when to include a recipe as an exact copy (as I did for the other butter horn rolls recipe) is not an exact science. Generally speaking, my thinking is that if you learn nothing from reading one card that the other didn’t tell you, it should be included as an image in the parent card’s recipe. So under that metric, two cards with nearly identical ingredients, but with different suggestions, are two separate recipes, and both cards are worthy of an individual entry.

Maybe more than you cared to know about my thinking, but there it is, nonetheless…

From the box of L.S. of Joplin, Missouri.

Butter Horn Rolls

Combine and let dissolve:

  • 1 cake Fleischmann’s Yeast
  • 1 T. sugar

Cream and add:

  • 1/2 c. sugar
  • 1/2 c. shortening


  • 3 eggs, well beaten
  • 1 tsp. salt
  • Yeast mixture

Add alternately:

  • 1 c. milk (lukewarm)
  • 4 c. flour (sifted)

Mix and let rise to double size (3 hours room temp).
(Can be beat down and put in refrigerator.)

Divide into thirds. Roll out each third as pie crust. Spread with melted butter and cut into 12 wedges (pie shaped) and roll up beginning at outside edge.

Let rise 3 hours.

Bake at 425 deg. for 15 min–[annotated in red: Lower for less time]

If you use dry yeast you can dissolve it in a little of the lukewarm milk and 1 T. sugar. Deduct that much from the amount of milk.

Dorothy Ewan
July 29, ’73

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