|Food and Beverage Service|
|by Bobby George|
Provides information on food and beverage. This book is suitable for undergraduate and polytechnic students and as a reference for universities.
1 - 10 of 100 for butterhorn rolls
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Dissolve yeast in ... in half and roll each half into ... if desired. Cover rolls with a damp ... rolls are light golden (about 15 minutes or until done).
To one cup ... ball into half; roll each half into ... Put on greased cookie sheet; let rise until double in size. Bake at 350 degrees for 12-15 minutes.
Dissolve yeast in ... rest 10 minutes. Roll each part into ... inches apart on cookie sheet. Let rise again. Bake in 375 degree oven for 12 to 15 minutes.
The trick to making these rolls is to beat ... end to small. Let rise until double. Bake 10-15 minutes at 350 degrees. These freeze well. (Yield - 3 dozen)
Cream butter and ... overnight. In A.M. roll dough into shape ... 375 degrees. When cool frost with powdered sugar icing and sprinkle with nuts. Very good!
Dissolve yeast in ... flour. Refrigerate overnight. Roll out in circle ... 350 degrees until brown. For smaller rolls divide dough and make two circles.
Sprinkle yeast over ... Divide into halves. Roll each half to ... Let rise again. Bake 15 minutes at 350 degrees. Butter tops when done. Makes 24 rolls.
1. Mix 1/2 ... into 4 parts. Roll out each part ... up into crescent rolls. Let rise ... Bake at 375 degrees for 10 minutes. Brush with butter when baked.
Dissolve yeast in ... dough into thirds, roll out into circle ... used for cinnamon rolls too. Butter circle ... roll style and slice. Let rise and bake.
Dissolve yeast in ... divide into thirds. Roll each portion into ... doubled in bulk. Bake at 375 degrees for 15 minutes or until browned. Yield: 3 dozen.
Result Page: 1
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