Fruity yeast rolls make horns aplenty for brunch, potlucks
Posted on Wednesday, October 1, 2008
URL: http://www.nwanews.com/adg/Food/238975/
These yeast horns make a delightful addition to any brunch menu. Preparing the dough the day before makes quick work out of baking these tender pastries. It makes enough for bake sales or community suppers.
Yeast Horns 4 sticks (2 cups ) butter, at room temperature 5 cups sifted all-purpose flour 1 package (1 / 4 ounce ) dry yeast 1 cup sour cream 3 egg yolks, beaten 1 / 4 cup granulated sugar, divided use 2 (8-ounce ) cans fruit pastry filling Place butter in a large bowl; add flour. Sprinkle yeast on top; combine ingredients by cutting together with a pastry blender as if making pie dough; set aside. In a medium bowl, combine sour cream and egg yolks; add to the flour mixture, 1 / 3 cup at a time, mixing the stiff dough well with your hands. Divide dough into 8 balls; wrap each in plastic food wrap. Refrigerate at least 8 hours. Heat oven to 350 degrees. Remove one dough ball from the refrigerator; roll into a 9- to 10-inch circle on a board that has been dusted with 1 1 / 2 teaspoons of the sugar. Cut circle into 12 (pizza slice-shaped ) wedges with a pastry cutter, pizza cutter or knife. Place 3 / 4 teaspoon of the fruit filling near the wide, outer edge of each wedge. Roll wedges to a point; place on a greased cookie sheet. Repeat with remaining balls of dough. Bake, in batches until golden, about 20 minutes.
Makes 96 rolls.
Nutrition information: Each roll contains 72 calories (62 percent from fat ), 5 g fat (3 g saturated ), 18 mg cholesterol, 7 g carbohydrate, 1 g protein and 3 mg sodium.