Caraway horns

Yield: 32 Servings

Measure Ingredient
-SWTK50B Frances Nossen
1 cup MILK
6 tablespoons SHORTENING
6 tablespoons SUGAR
2 EGGS
2 packs YEAST, DRY
4 tablespoons WATER, LUKEWARM
1½ teaspoon SALT
5 cups FLOUR
2 tablespoons BUTTER; MELTED
CARAWAY SEEDS
SALT, COARSE

SCALD MILK AND COOL TO LUKEWARM. PROOF YEAST IN THE WATER WITH A BIT OF SUGAR. CREAM SHORTENING AND SUGAR. ADD BEATEN EGG, YEAST, SALT, AND MILK. ADD FLOUR AND KNEAD UNTIL SMOOTH AND SATINY. PLACE IN OILED BOWL, COVER, AND LET RISE UNTIL DOUBLE IN BULK. DIVIDE DOUGH INTO FOUR PIECES. ROLL EACH PIECE INTO A CIRCLE ABOUT ¼" THICK. DIVIDE THE CIRCLE INTO 8 WEDGE-SHAPED PIECES. ROLL UP EACH PIECE STARTING AT THE WIDE END AND BEND INTO A HORN. PLACE ON GREASED BAKING SHEETS, BRUSH WITH MELTED BUTTER, AND

SPRINKLE WITH CARAWAY SEEDS AND COARSE SALT. COVER AND LET RISE UNTIL DOUBLE IN BULK. BAKE 10 MINUTES @ 425.

Source: The Pocket Cookbook by Eliz. Woody 1961 This is double the original recipe...16 rolls were just NOT enough!

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