I've made a lot of bread through the years, but my bread making has diminished considerably since we became empty nesters. We can't...nor should we...eat 36 Butterhorns and homemade bread is just better when it's fresh. So when I have a crew to feed, I get to indulge in my love for all things created with bread dough.
Sourdough bread tops the list, but sadly, due to the fact that we have cut back greatly on bread, my starter did not survive. DH became a connoisseur of sourdough some time ago and I can tell you that there is nothing like waking up to the smell of fresh sourdough biscuits being pulled from the oven to begin your day. He baked them in a dutch oven, of which we have many. He tinkered with each batch and every day he would inquire if we like THIS batch better than the one the day before and every day we would insist, with joyful, jam smeared faces, that the present batch was the very best ever...because it was.
So today I made Butterhorns. This is a recipe from my MIL, and I have made them umpteen times through the years. When T was here, I taught her how to make them. They are one of our most loved bread recipes although I'll probably repeat that sentence when I share the next bread recipe. I'm telling you, there is just something very lovely about fresh, homemade bread and if you've never made it, I'm urging you to give it a whirl. Pick a recipe. Any recipe, but here's the recipe for Butterhorns since that's what I made today.
1 pkg dry yeast - I buy my yeast in bulk, usually at Sam's and I use a TBSP of yeast.
1/4 C warm water
3/4 milk, scalded
1/2 C shortening
1/2 C sugar
1 tsp salt
3 eggs, beaten
4 1/2 C flour
*Soften yeast in warm water. Scald milk and add shortening, salt, and sugar. Cool to lukewarm in large bowl (I use my Bosch mixer with dough hooks). Add yeast and mix well. Add eggs, then flour and mix to smooth, soft dough. Knead lightly on floured surface. I don't knead much. Just turn it over a few times. As you work with bread dough, you'll find that sweet spot and it'll tell you when it's 'just right'. It's all in the feel of the dough. Place dough in greased bowl, turning once. This is my bread bowl:
Cover with the cutest tea towel you ever saw:
and let rise till double - about 1-2 hours. Divide dough into 3rds; roll each 3rd into a 12-15" circle on a lightly floured surface. Brush with melted butter and cut into 12 wedges.
Roll each wedge , starting with wide edge and rolling to point. Arrange rolls on a greased backing pan. Cover with more cute tea towels:
and let rise until very light - about a couple of hours. Bake in 400° oven for about 15 minutes or until lightly browned. Makes 36 rolls.
Note: Do not sit down to sew or make greeting cards or run out to the barn or garden. You will lose track of time and burn the rolls. Or maybe that's just me! :)