Spring-cleaning your desk can yield
tasty results. We found this fair recipe,
submitted by Camden Ralph, of Ellinwood, Kansas in a continuously
growing pile of papers that we were
purposefully ignoring. It was just so
BIG! Boy, are we glad we cleaned,
though unfortunately, there’s no telling
how long this tasty gem had been waiting to be found. Savory, cheesy, and
pillowy-soft, these shorthorns are easy
to prepare and make a terrific addition
to any holiday spread. —G.A.
5 1/2 to 5 3/4 cups (1 pound, 7 3/8 ounces
to 1 pound, 8 1/2 ounces) King Arthur
Unbleached All-Purpose Flour
2 teaspoons instant or active dry yeast
1/4 cup (3/4 ounce) mashed potato flakes
2 tablespoons (7/8 ounces) sugar
1 1/2 teaspoons salt
3/4 cup ( 6 ounces) milk
1/2 cup ( 4 ounces) water
1/2 cup (1 stick, 4 ounces) unsalted
3 large eggs, at room temperature
1 large egg, beaten
1/2 cup ( 4 ounces) heavy cream
2 tablespoons fresh or dried chives,
1 tablespoon dried dill weed
2 teaspoons Instant ClearJel®
1/2 teaspoon salt
3/4 cup ( 2 5/8 ounces) shredded Parme-
FOR THE DOUGH: Place 2 cups of the
flour, the yeast, potato flakes, sugar, and
salt in a large bowl. Blend well.
Heat the milk, water, and butter in the
microwave until 120°F to 130°F. Pour into
the flour mixture. Mix until just combined.
Add the eggs. Mix with beater for 2 to
3 minutes on medium speed until well
blended. Change to the dough hook.
Continue to add the remaining flour 1
cup at a time, until the dough is soft and
smooth, using the mixer’s low speed. Re-
move the dough, grease bowl, and return
the dough to the bowl, turning to coat
with grease. Cover the bowl with plastic
wrap and place in a warm place until
doubled in bulk, about 45 to 60 minutes.
TO MAKE THE FILLING: While the dough
is rising, place filling ingredients (except
Parmesan) into a small saucepan. Cook,
stirring constantly, over low heat until
the mixture begins to thicken. Remove
from heat and cool.
TO SHAPE THE ROLLS: Once the dough
has doubled, gently deflate and divide it
in thirds. Let rest, covered, for 5 minutes.
Roll each third into a 12" round. Spread
1/3 of the cooled filling on each circle.
Cut each circle into 12 even pie-shaped
wedges. Sprinkle with 1/3 of the Parmesan cheese. Roll from the outside (wide)
end toward the point to make butterhorn
shapes. Place on lightly greased cookie
sheets approximately 1 1/2" apart. Cover
with greased plastic wrap and let rise
until almost doubled, while you preheat
the oven to 375°F.
Bake for 20 to 22 minutes or until golden
brown. For best flavor and aroma, serve
warm. Yield: 36 rolls.
Nutrition information per serving (1 roll, 42g): 123 calories,
4g protein, 15g carbohydrates, 5g fat, 1g fiber, 3g saturated
fat, 0g trans fat, 34mg cholesterol, 174mg sodium, 0g sugars,
1mg vitamin C, 1mg iron, 40mg calcium. Weight Watchers
PointsPlus®: 3 points.
potato shorthorns with parmesan,
chive, and dill