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Ivy’s Butterhorn Rolls

I transcribed the only genuine copy I could find for you here, with the original following.

Ivy’s Butterhorn Rolls

  • 1 tablespoon active dry yeast
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 4-1/4 to 4-3/4 cups all-purpose flour
  • 3 medium eggs, beaten well
  • melted unsalted butter for brushing the rolls

In a small bowl proof the yeast with l teaspoon of the sugar in 1/4 cup warm water for 10 minutes, or until it is foamy.

In the large bowl of an electric mixer combine the remaining sugar, the salt, and the oil, add the milk, scalded, and stir in 4-1/4 cups of the flour, stirring to combine the mixture well.

Add the yeast mixture and the eggs and with the dough hook beat in enough of the remaining 1/2 cup flour to make a soft, sticky dough. Transfer the dough to an oiled bowl, turning it to coat it with the oil, and let it rise, covered with plastic wrap, in a warm place for 1-1/2 to 2 hours, or until it is double in bulk. Punch down the dough, on a floured surface divide it into 4 equal parts, and roll each part into a ball.

Working with 1 ball at a time and keeping the remaining balls covered with a kitchen towel, roll the balls on the floured surface into 8-inch circles, cut each circle into & wedges, and, beginning with the wide ends, roll up the wedges jelly-roll fashion. Arrange the rolls, points down, 2 inches apart on ungreased baking sheets and let them rise, covered loosely, in a warm place for 1 hour, or until they are doubled in bulk. Brush the rolls lightly with the butter and bake them in the middle of a preheated 375°F oven for 12 to 15 minutes, or until they are pale golden.

Transfer the rolls to racks and let them cool. The rolls keep, wrapped
tightly in foil in plastic bags and frozen, for 1 month.

Makes 32 dinner rolls.