Sweet rolls with frosting and nuts on top.

From a box sold in Chicago, Illinois.


2 cups sifted all-purpose flour
1-1/2 Tbsp. sugar
1/2 tsp. salt
1/2 cup butter or shortening
1 tsp. sugar
1/4 cup lukewarm water
1 pkg. quick dry yeast
1/2 cup milk
1 egg yolk (crossed out: “or whole egg”)

Measure sifted flour, sugar and salt into bowl. Cut in butter as for pie crust, blending well. Dissolve the 1 teaspoon sugar in lukewarm water, sprinkle with yeast, let stand.

Scald milk; cool to lukewarm. Blend in slightly beaten egg yolk.

Stir yeast mixture. Add to sifted dry ingredients all at once; stir until well blended.

Cover bowl tightly with waxed paper, then a cloth. Chill at least 2 hours, but not more than 48. Round the rather sticky dough up into a ball on floured board or pastry cloth into which flour has been well rubbed.

Roll dough about 1-3 inches thick into an oblong, trim edges to square corners, cut into strips about 6-8″ long and 1/2″ wide (kitchen scissors are best for this). Hold one end of strip in each hand, stretch it slightly and twist like a rope. Place one end of strip on a greased baking sheet, wind the rest of the strip around and around it, tuck end underneath.

Cover butterhorns with damp cloth and let rise in warm place until dent remains where finger is pressed lightly in side of dough.

Bake in hot oven 400 deg. for 12-15 minutes or until done. Remove from pans, place on rack; cool about 10 minutes. Spread thin white icing over top surface, sprinkle with finely chopped walnuts. Leave on rack until icing is set.

To make frosting: Combine 1 cup icing sugar, about 4 teaspoons milk and a drop or two of vanilla. Makes about 30 butterhorns.

Doris Comfort
August, 1961

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