Butterhorns

When I was a kid, my mom used to sometimes make a big batch of butterhorns for her early-morning seminary class. I remember looking longingly at the container of lovely, frosted rolls before they were carted off to an unknown fate. To be fair, Mom shared some of the butterhorns with us, but not half as many as I would have preferred. This week, I felt a hankering for butterhorns, so I got the recipe from mom and I made some.



Originally, I planned to make them with gluten-free flour as dessert for the Mother's Day meal, but that was a pretty large outlay of the precious flour for something that might taste like sawdust, so I just made them as laid out in the recipe -- with 6.5 cups of standard wheat flour, along with 1 cup of mashed potatoes. It was delicious. Next time I'll attempt a gluten-free version.



Mom, I couldn't be with you on Mother's Day, but these rolls sure made me think of you. You are the best.

- - - - - - - - - - - - - - - - - - - - - - -

Butterhorns
2T yeast dissolved into
1 C warm water
1/4 tsp sugar
(let stand until it begins to fill the cup)

1 C mashed potatoes
1/2 C butter--mixed into the potatoes

1/2 C sugar
1 C warm water
1 tsp salt
2 eggs--beaten
Mix all of the above ingredients together in a large bowl.

Stir in 3 C flour.
Cover with dish towel and let rise for 45-1 hour. Punch down.
3 1/2 C flour - mix in.

Cover and let rise again for 45-1 hour. Roll out the whole ball of dough on a floured surface. Spread soft butter all over the dough and then fold like and envelope and roll out again into a rectangle. Cut the dough into strips width-wise and roll each one up. Place on greased cookie sheet. Let rise again for 30 minutes. Bake at 375 degrees for about 15 minutes. Let cool and then frost.

Frosting
2 T soft butter
1/2 C shortening
1/2 box icing sugar (probably about 2 C)
1 1/2 tsp vanilla
1 tsp salt
1/3 C milk
1 tsp almond extract

Cream together butter and shortening. Add salt, vanilla and extract. Add icing sugar and slowly add milk. It should be smooth and creamy, but not liquidy. Add a little more icing sugar or milk as needed to get creamy consistency.