Butter Curls
By Yankee Magazine|Oct 29 2009|
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.
