Butter Curls
These light, buttery rolls are good plain or rolled in cinnamon sugar. The recipe can be doubled easily; keep half the dough in the refrigerator while preparing and baking the other half. Extra rolls freeze well. –Bayberry Inn, Southampton, New York
These light, buttery rolls are good plain or rolled in cinnamon sugar. The recipe can be doubled easily; keep half the dough in the refrigerator while preparing and baking the other half. Extra rolls freeze well. –Bayberry Inn, Southampton, New York
Yield:
Makes 2 dozen.Ingredients
1 package dry yeast
1/4 cup warm water
1/2 cup milk
4 tablespoons butter
2 eggs, slightly beaten
3 to 3-1/2 cups flour
1 teaspoon salt
Butter, softened
Butter, melted
Instructions
Dissolve the yeast in the warm water and set aside to proof. In a saucepan combine the milk and the 4 tablespoons butter. Heat just until the butter melts. Let the mixture cool slightly to lukewarm and stir in the dissolved yeast. Add the beaten eggs, 2 cups of the flour, and the salt. Beat until smooth. (If you are using an electric mixer, blend at medium speed.) Stir in enough of the remaining flour to form a dough that can be kneaded. Knead until smooth. Refrigerate the dough for 1 hour. Roll the dough out into a rectangle approximately’ 1/2 inch thick. Spread with softened butter. Fold the left side to the middle and the right side over to cover, forming 3 layers. Roll the dough out again to 1/2 inch thickness. Cut into strips approximately 6 inches long and 1/2-inch wide. Pour approximately 1 teaspoon of melted butter into each muffin tin cup (24 cups in all). Form each strip of dough into a spiral and place in a muffin cup. Put the tins in a warm place until the rolls are doubled in bulk. Preheat oven to 350°F. Bake 18-20 minutes or until golden.
