I stumbled across this recipe while looking for additions to my upcoming book "Bread". I saw the name and made the assumption they would be some sort of breakfast sweet roll, then I looked at the yield and had to make them. There was no sweet roll recipe that would make 6 dozen rolls, not in an ordinary cookbook.
These are out of the world butterhorns, out of the world butterhorn cookies?They arent rolls, or biscuits or a cookie, not really, but they are delicious.
They are a perfect treat to go with a steaming cup of tea on a chilly afternoon.
Out Of This World Butterhorns
4 cups sifted all-purpose flour
1 teaspoon salt
1 packet active dry yeast
1 1/4 cups butter, cut into small pieces
1/2 sour cream
5 egg yolks
1 teaspoon vanilla
5 egg whites
1 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup ground nuts
Preheat the oven to 425 degrees.
Add the salt to the flour, then sprinkle over the yeast.
Using a pastry blender cut in the butter until the mixture resembles fine corn meal.
Combine the sour cream, egg yolks and vanilla. Add to the flour mixture and blend thoroughly.
Divide the dough into 6 equal pieces and roll each into a 9-inch circle.
For the filling
Beat the egg whites to a stiff peak, gradually add in the sugar and the almond extract.
Fold in the ground nuts.
Spread each round of dough with approximately 1/6th of the filling.
Cut into 16 pieces. Starting at the wide edge roll up each piece.
Place on a baking sheet and bake for 15-20 minutes. They don't spread much so they can be pretty close together.
It feels like autumn today. The trees are crowned with gold, the leaves are beginning to fall and the rain has come back. I love this time of year. Being able to use my oven without over heating my entire house is a wonderful thing.
This weeks recipe is delicious. I have very little experience cooking rolled meat, but my entire family requested I cook this recipe again so it looks like I will be getting more practice. The only note I would add for this recipe is to cook more noodles. I would probably cook an entire 12 ounce bag with it because you end up with a lot of sauce.
One more thing, if you don't like to use MSG in your cooking go ahead and skip it. If you have never tasted MSG, all I can say about the flavor is that it's salty with the taste of taste. If you want to buy some but can find it in the grocery store check Oriental markets.
Steak Roll-Ups with Noodles
1 1/2 pound flank steak
3 tablespoons butter
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried basil
3 tablespoons oil
2-14 ounce cans diced tomatoes
1-6 ounce can tomato paste
1 cup chopped onion
1 garlic clove, split in half
2 teaspoons salt
1 teaspoon MSG
1 teaspoon chili powder
1/4 teaspoon pepper
6 ounces egg noodles
1/4 cup finely chopped parsley
2 tablespoons butter
Lay out the flank steak and pound, or score with a sharp knife.
Spread with 3 tablespoons of butter, sprinkle on the thyme, sage and basil.
Starting with a long side, roll the meat and tie with butchers cord.
Heat 3 tablespoons oil in a dutch oven that has a lid.
When hot add the rolled meat, brown on all sides.
Add the tomatoes, onion, garlic, salt MSG, chili powder and pepper.
Bring to a boil, reduce heat to a simmer and cook for 90 minutes.
When there is about 20 minutes or so remaining cook time. Bring a pot of water to a boil and cook the noodles. Drain and toss with the remaining butter and half the parsley.
Remove the meat from the pan and place skewers every inch, cut between the skewers.
Place the noodles on a platter, arrange the meat on the noodles, spoon around the sauce.
Garnish with the remaining parsley.