Freezer Food Friday-Butterhorns

Welcome to Freezer Food Friday! It's the time of the week when I share a tried-and-true freezable recipe. Handiemom is posting a quick and easy recipe on her blog today as well. If anyone else wants to share a recipe, or anything food related, on a Friday, let me know and I will put a link in my post.

But before we get to that, a few items to wrap up the week:

Something New:
Yesterday Stephanie from For Better or Worse had a great post on little girls' hair-do's. I need a lot of help in this area. I tried one on Margarita and here's how it turned out:

Not bad, eh? Thanks Steph!

One Funny Kid Story

Sorry, my kids weren't funny this week. Look at Margarita's face in that pic. Nothing but business around here.

Finished Project(s)

Moving is like final exams for those crazy about organizing stuff. This time I feel like I'm going into battle with a little cheat sheet: my new, beloved label maker. Grammy introduced us when I went to Houston last month. I think we're going to be life long friends.

This week I organized the baby stuff and kids' too-small clothes. And 10 years worth of non-digital photos. Whew! Next week: Bathroom Crap. Stay Tuned!

Recipe.

Yeast and I have a love-hate relationship. I love it, and all the yummy things it helps to make, and it hates me. I seriously think it can sense my fear when I open the fridge and pull it out. I've tried all sorts of bread recipes and I just can't do it. There is something wrong with me. And it's a huge time investment to make what with all the kneading and the rising, when it's just going to turn out like a brick. I've been burned too many times.

So, now I just stick to the two recipes that I actually have regular success with**. One is for cinnamon rolls and the other is for butterhorns. Today I will share the butterhorn recipe. It was given to me by a friend from Springville, UT. It is a great recipe.

Butterhorns
1 rounded tablespoon yeast
1/4 cup warm water

Put these two together, stir and let yeast rise.

Scald 3/4 cup milk (put it on the stove on medium heat and watch for the first appearance of little bubbles and then remove from heat)

Add 1/2 cup butter and let cool.

To yeast, add:

1/2 cup sugar
3/4 teaspoon salt
3 beaten eggs
Milk/sugar mixture

Add 3-4 cups flour (or as much needed to obtain a soft, but not sticky dough)

Kneed for 3-4 minutes. Place in a greased bowl and cover with plastic wrap. Let rise for 3-4 hours. Then divide dough into 3 pieces, roll each out into a 12-14" circle. Spread melted butter over the dough; cut into 12 wedges (I use a pizza cutter and it works like a charm). Roll each wedge up starting with the wide end, ending with the point. Butter tops. You can add sesame seeds if you like.

Place rolls on greased cookie sheet with the point side down. Cover with plastic wrap and place in freezer overnight. The next day you can take the rolls off the pan and store them in Ziploc freezer bags.

Take them out of the freezer 3-4 hours before serving and place on greased cookie sheet to raise. Bake at 375F for 12 minutes. This recipe makes 36 rolls, but can easily be doubled.

*Be warned: they are addictive little things.

**Oh, one more thing: don't let them rise in the trunk of your car. Doesn't work. One Easter in Venezuela, all the Americans from our church (read: women who can really cook) were getting together for dinner right after our three hours of meetings. I thought I'd just let them rise in the trunk and then make them at my friend's house so they would be fresh out of the oven. My head was hung in shame the entire dinner as I saw people eyeing, and then cautiously nibbling at what were supposed to be butterhorns. Not pretty, don't try it.