Aunt Bea
Master Chef
I use https://www.bettycrocker.com/how-to...ll-dough/9291ef0b-0283-42ac-a037-c6368ae5c6a4 this, well actually the RICHER SWEET DOUGH down at the bottom, where you cut down on the milk, salt and flour, for my "Mom's buns" that are always requested at holiday meals. They also freeze pretty well so sometimes I'll make them and only partially bake some of them so we can have brown-n-serve rolls.
In the cookbook, it says when you are ready to shape to roll out the dough to about 12 deep by 18 long, spread softened butter all over, fold in half (12" part) and then cut into strips 1" wide and shape. I make knots and curls. If you want extra, extra buttery, you can brush some melted butter on top when they come out of the oven.
Making these with me was the first time the GD got to "cook." She had a ball beating up the dough when we were kneading and then helping me to shape them, not to mention eating them.
That is similar to the recipe we used for butter horns. The dough can be mixed up the night before and stored in the refrigerator after the first rise. When you are ready to make the rolls you can punch down and shape the cold dough, let it rise and then bake them off. My mother liked to make them for Sunday dinner because she could shape the cold dough, cover it with a tea towel, and by the time she got home from church they were ready to pop in the oven.
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