Butter Horn Rolls

The first of two recipes for butter horn rolls. The second is here.

This card (the third of three, I guess) doesn’t include anything not on the parent card, but I’ll link it here in case you like seeing the different iterations. I know I do.

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


  • 1 t. salt
  • 3 eggs, well beaten
  • Add yeast mixture

Add alternately:

  • 1 c. or 3/4 c. milk (scalded and cooled to lukewarm)
  • 4 c. flour (sifted)

Mix and let rise until double (3 hours at room temperature). Can be beat down and put in refrigerator.

Next morning, about 9 a.m. — Divide in thirds–roll out each third as pie crust. Butter with melted butter and cut in 12 wedges or (triangles). Let rise till noon and bake at 400 deg. for 15 minutes.

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