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Freckled Butterhorn Rolls
SUBMITTED BY:
Nancy Jo Leffler
"From the time they were old enough to talk, my two kids told me these rolls looked like they had freckles. The name stuck."
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PREP TIME
30 Min
COOK TIME
15 Min
READY IN
45 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 (.25 ounce) packages active dry yeast
2 cups warm milk (110 to 115 degrees F)
1 cup butter or margarine, softened
1 cup sugar
4 eggs
2 teaspoons salt
7 cups bread flour
1/2 cup wheat germ
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DIRECTIONS
In a mixing bowl, dissolve yeast in milk. Add butter, sugar, eggs, salt and 4 cups flour; beat until smooth. Stir in wheat germ and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface, divide into four portions. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape.
Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375 degrees F for 12 minutes or until light golden brown. Remove from pans to wire racks.
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