Leona Batt, my priceless Grandmother
Yesterday Julian and I made Butter Horn Rolls using my Grandmother’s recipe. She made these quite often and I remember Thanksgiving’s on the farm with these gracing her table. My Grandmother was the best. . .best cook, best listener, best card player, best smile, best at hospitality, best chocolate chip cookies. . .all around best Grandma!
She taught me so many things that I could never repay her for. She had a hard life as a poor farmer’s wife, yet she made lemonade out of lemons. She was a great lady and will always be one of the “top ten favorite people” my whole life long. Can’t wait to see her one day!
Here is her recipe. It’s a keeper!
Butter Horn Rolls
2 Cups scalded milk
2 packages yeast -dissolved in 1/4 cup warm water
1 cup unsalted butter
1 cup sugar
2 tsp salt
6 beaten eggs
9 cups flour
Add yeast mixture to milk when milk has cooled down.
Combine butter, sugar and salt with electric mixer on low.
Add milk and yeast to butter mixture.
Add beaten eggs.
Add half of flour and increase speed to medium. Beat well for two minutes.
Stir in remaining flour by hand – very soft dough.
Let rise till double – about 3 hours.
Divide into 6 equal parts. Roll each portion on lightly floured board to 9 -10 inch circle.
Brush with butter.
Cut each circle into 12 wedges (like a pizza).
Roll from wide end and place on cookie sheet.
Let rise before baking. Bake at 400 for 10 minutes.
Makes 6 dozen
bake at 250 for 15 minutes and then freeze. Pop into oven when needed for 8 minutes at 400.
Julian helped me roll the dough out and make the rolls. He said “Mom, where did you get this at?” I told him about my Grandma making them for Thanksgiving and he said “Wow, did you help her like I am helping you?” It just made my heart smile.