Butterhorns

Sounds like something they would serve on the Matterhorn. Basically these look like Pillsbury crescent rolls except they're homemade. The lady who sent this recipe in to Taste of Home says that you can cut them into any shape, but I'm not really creative like that. Probably Becky H would make flowers or whales or something...Anyway I just made them crescent-shaped. This is from the Taste of Home Aug/Sept 2010 issue. Emma and I made these to go with the supper we are having tonight. Steve's parents are coming over and the kids really wanted to have their favorite supper with them, which is (drumroll please): Shepherd's Pie. So I made these rolls to go with it, and also I am making an appetizer which I will post separately. To kind of fancy up run-of-the-mill shepherd's pie...which I know the kids will eat without a fight, which has to count for something, right??

Butterhorns
1 tbsp active dry yeast
1 tsp plus 1/3 cup sugar
1/2 cup warm water (110 to 115 degrees)
1/2 cup butter, softened
1/2 cup warm milk (110 to 115 degrees)
1 egg
3/4 tsp salt
4 cups all-purpose flour

In a large bowl, dissolve yeast and 1 tsp sugar in warm water. Add the butter, milk, egg, salt remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (I used the whole 2 cups). Turn onto a floured surface, knead until smooth and elastic (about 6-8 minutes). Place in 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 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 inches apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 for 10-12 minutes or until golden brown. Remove from pans to wire racks. 2 dozen

Emma and I already ate one. I told her we have to try them to make sure they're yummy before we feed them to other people. They were very very good. Nice and soft. And really not very hard, although a tad time-consuming just because of the rise. But we weren't going anywhere today anyway so it's fine. A keeper for sure.