Thanksgiving is a time for gathering and giving thanks for all our blessings. One of my greatest blessings is my sister, Carol. Carol is 12 years older than me and I guess God knew I was going to need an awesome sister to help take care of me, because that’s what He gave me. However, I’m sure she wasn’t always thrilled to have me with her on her dates and I’m positive I wasn’t happy with her pouring water over my head to get me to shut up.
😀 So even now, I still turn to my sister when I need her, and she still acts like a “mom” at times, too. Although, she does refrain from pouring water over my head to get me to shut up. 🙂
Ok, now here’s something else you need to know about my sister, Carol. Even though there’s a 12 yr difference in our ages, we took Home Economics from the same teacher, Mrs. Drinkard. Mrs. Drinkard loved Carol, I don’t think she loved me so much. 😉 Carol won the Betty Crocker award, so I call her Betty Crocker and by default I get to be Martha Stewart. 😀 We’re both pretty good cooks. Not gourmet, just good. The gourmet cook would be her son, Chase. He’s all fancy.
This year Carol’s kids are coming home for Thanksgiving, so we’re all going to gather at her house. She’s been baking up a storm and sending me recipes to add to the blog. The one I’m most excited about is the Butter Horn rolls … mmmmmm! Everyone, and I mean everyone, LOVES her rolls! People ask for them as gifts and if you get them you don’t share … you hide them.
Carol has been gracious enough to collaborate on this post and share her recipes and step-by-step photos with us as she’s been getting ready for Thanksgiving. Word of caution … do not try to make these rolls at 9:30 pm on Thanksgiving Eve. It leaves one tired and cranky Pilgrim. 🙂 Maybe that’s why I didn’t get the Betty Crocker award. LOL
The famous Butter Horn rolls
click to print recipe
Butter Horn Rolls (Carol Moore’s)
1 ½ C plain flour
2 pkg. yeast
½ C sugar
1 T salt
½ C dry milk (I use dry milk so I don’t have to do the scalding and cooling)
2 C hot water (not boiling, just really hot)
¼ C oil
3-3 ½ C plain flour
Place on kneading surface:
2 C plain flour for kneading surface
Butter or Margarine to spread thin on each dough
round – I melted and brushed on thick.
Ready to mix ingredients
Ready to knead.
Knead most of the flour into the dough (take your
time and do this well – this is a good upper body workout).
What kneaded dough looks like
Put dough into a large oiled bowl, cover and let rise in a warm
place until tripled in size.
(This was one of my mamaw’s large white clothes I dampen and put over
and put inside a warm oven.
Dough has risen and ready to divide.
Divide dough into four balls
Roll each dough ball into a large circle
Thin layer butter on the top with a butter knife or
brush with melted butter.
Cut into wedges with a pizza cutter, or regular knife (just easier with pizza cutter).
All cut and ready to roll up rolls. Start rolling up from large end and place on Pam sprayed cookie sheet.
Brush each with oil and let rise in a warm place until doubled in size.
These have been rolled, brushed with oil and left to rise until double in size.
When risen, bake at 375° until just beginning to brown on the bottom if they are to be frozen to brown and serve later.
I’ve never served them right out of the oven, but if you do, you’ll want to brown them until gold brown. Makes 48 rolls.
Just a tip, I got the first pan a little browner on top than I like, but believe me, no one will complain. But I try to get them light brown so they have plenty of time to brown before serving and get piping hot inside. The second pan is just right.
The one turned up is just right on the bottom. My problem was using two new baking sheets I’d not used before. I’m use to my ratty old one layer sheets. The two ply sheets take a little longer to brown on bottom and need to be watched. But I tear up when I use them because they were Aunt Sis’s who passed recently….so very special!
These are family favorites and I cook these a few weeks before Thanksgiving and Christmas to bring out of the freezer and brown that day just before serving.
I hope to get a picture of the finished product on Thanksgiving Day to add to the blog. Anyone getting one of those rolls will be blessed indeed! 🙂 Mmmmm ….
I have more recipes from Carol to add to this post, but I don’t want to confuse the reader, so I’m going to add them in additional posts …. Thanksgiving Blessings Post 2, etc. Post 2 will be her Killer Cinnamon Rolls. I won’t be there for those, but I know someone I might be able to sweet talk into saving me one. He really likes sausage balls at Christmas and I AM his favorite aunt. 😉
Happy Thanksgiving and May You All Be Truly Blessed,