Monticello Butterhorns

With Easter dinner preparations in full swing.....
(addressed to those of you On Top Of Your Game)

Or, if you find yourself Saturday night with some yeast, butter and flour on hand...
(addressed to those of you fully enjoying an Easter Break from mommy homework)

Either way, these yummy rolls need to come to your house.

This is another family recipe staple straight from our Mom, by way of Thomas Jefferson or possibly his wife.
She picked this puppy up at Monticello, home of Thomas Jefferson, one one of our many family visits to Virginia to visit her family.

These have to rise twice. But before I hear sounds like you might click on another blog right now, bear with me, you owe it to our founding fathers. And your mouth.


First get your yeast going.
Mix 2 T. sugar
1/4 cup warm water
Sprinkle 1 packet yeast on top and let sit


While that is doing it's yeast thing...
Scald 1 cup milk with 1 cube butter
(Scald means to cook until just before a boil, when little bubble start forming on the edges of your pot)


Cool this mixture just slightly and add
1/2 cup sugar
3/4 tsp. salt,
3 well beaten eggs

Add this mixture to your mixing bowl with the yeast.
Add 4 to 4 1/2 cups flour
Mix well and set aside for 3 to 4 hours
I put a clean dish towel over top


The dough will be sticky. Do not knead.
And after 3 to four hours it looks like there's gonna be bursting


Divide dough in half
Take one half and turn onto a very floured counter
Roll dough into a circle
Take a pizza cutter and cut into 12 pieces


Take each piece and roll up starting at the large end.
Place on a greased cookie sheet, or pizza stone or Silpat and let rise about 2 to 2 1/2 hours


When they are all risen and perty like this, Bake at 325 degrees until golden brown. This recipe makes 24.


Miss Nat was my special helper for this batch and they aren't all quite the same size but it was a good mom moment instead of a good blog moment. But, that's how it was in my Mom's kitchen. Not always perfect but always yummy and homey.


Now, I feel hungry and patriotic. Too bad this mom is on spring break.


  1. These really do look soft and yummy and I need to do more mom moments than blog moments. Joni

  2. I'm going to bookmark this to use later Yum!

  3. These are VERy similar to my recipe.
    They freeze well for those who want to get the messy part of baking over and done with before a big day of cooking. Just roll dough into rolls/horns, place on baking sheet and freeze until hard. Once they are hard toss them into a freezer zip lock bag. When you're ready to bake, pull the out of the freezer, place on greased baking sheet and wait until the thaw and rise. We usually make a double batch and just pull out however many rolls we need for the day.

  4. Yum. I remember these. They are so good.

  5. Just so you know....I have your moms recipe for these! And they have been and still are by far the very best EVERRRRRR!!! yum to the max!!
    Think I'll make some today!! :0)


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