Grammie's Butter Horns

 

When my mother-in-law needed skilled nursing care a few years ago,  I found a stack of old cookbooks in her den, many of which were from the local church that my husband's family attended.  My husband's grandmother, "Grammie" as she was known to all of the grandchildren, was very active in her church and a baker extraordinaire!  I can't tell you the number of pies, cakes, and especially butter horns that she made for church fundraisers.  She was especially famous for her light and delicious butter horns.  When we would have dinner at her home, there was always a care package of butter horns that was sent home with us. They were my husband's favorite of everything she baked.

Years ago, while she was still alive, I tried making Grammie's butter horns but it was a miserable failure.  I hadn't tried again until recently when I came across the old church cookbooks in a closet again. The book is dated 1985.

The recipe called for 6 cups of flour but it must have been humid the day I made them because I needed to add almost 9 cups of flour to get a stiff dough as the recipe states.  You will notice that the recipe calls from scalded milk  Some people believe that it isn't necessary to scald milk today because now all milk is pasteurized. This article mentions that baking scientist Shirley Corriher thinks that breads rise better when the milk is scalded.  Here is a YouTube video on how to scald milk:

Perhaps that's the part that I didn't get right the first time I made them!

After two risings the dough is divided, patted into circles and the circles cut into wedges which are filled with a brown sugar streusel and rolled into crescent shapes.  Next time I make them, I think I'll add some chopped pecans to the streusel.

I was so happy when I bit into the first one!  I finally had delicious success and I felt Grammie would have been proud of me.   I little pat of butter on a warm butter horn is pure heaven!

Butter Horns

Recipe from my husband's Grandmother
Printable Recipe

3 cups milk
1 cup sugar
1 cup butter or margarine
1 tablespoon salt
3 packages yeast
1 cup warm water
4 eggs, beaten
6 cups flour (more as needed)

Scald milk, stir in butter, sugar and salt. Cool to lukewarm. Dissolve yeast in the cup of warm water. Stir into the milk mixture, add eggs and the flour, 2 - 3 cups at a time, until the dough is stiff. Knead well. Put in a greased bowl, cover with a kitchen towel and let rise until doubled. Punch down the dough and allow to rise a second time.

Cut the dough into two pieces and then each piece into 3rds. Pat each 3rd into a round pie-like shape and spread with a good amount of streusel. Cut into 8 pieces. Roll each piece into a crescent, starting at the wide end and place on a baking sheet lined with parchment or silicone liner. Cover lightly and allow to double in size.

Bake for about 5 minutes in a preheated, 350F oven.

Spread with powdered sugar frosting after they have cooled but are still slightly warm.

Streusel:

2 cups brown sugar
2 cups flour
1-1/2 sticks of butter or margarine
Chopped Pecans (optional)