Wee hoo! Despite all (*unintentional) efforts to the contrary, I didn't ruin my butterhorns!
I am so intimidated by this recipe for several reasons. First of all, it's one that we've been eating in my family forEVER. And they're always the best, or maybe second best after the stuffing, part of the meal. At least that was the case when Aunt Barb or my mom made them. Secondly, baking always throws me for a loop, especially when the recipe was written somewhere in the lowlands. I tend to just add two tablespoons of extra flour. Or maybe a quarter cup. Basically, I have no idea what to do. Also, because of how long it takes (at least my) bread to rise, I only attempt these rolls once or twice a year. Between attempts, I forget pretty much everything I learned the last time I made them. Oh..I guess I should admit, by each "attempt" I mean that I make the recipe twice because the first version never turns out. The first one is always heavy or flat or something else. This year I got lucky. It only took one time through!
Do you all know some of those great cooks? (Trick question, some of you are those great cooks.) The ones who, when you ask for a recipe, answer,
"Well, I just throw in some x, y, and z. Bake it for about x minutes, or until it's done. But don't overstir it. And season to taste."
All these nebulous terms that make me, the nervous cook, even nervouser. Thankfully, I have a note-taker mom who will make notes on her cooking, if I ask, and will answer all my frantic, mid-recipe questions: "I know I asked last time, but could you remind me again..."
So, only to notes and several mid-recipe phone calls, do I attribute the success of this batch of butterhorns.
If anyone's interested, I can post the recipe, but for now I'll just add to the photo content. Next time, I'll make the cinnamon rolls version, even better! Bring on the baking, baby!
* Oh, yes, those unintentional efforts to ruin the rolls. I don't recommend these techniques.
- Allocate not enough time to get it all done.
- Drop first pan, while lifting it closer to the cooling rack. Let rolls all smash together.
- Burn hand on oven pulling out second pan from oven. Drop pan, causing rolls to slide around on pan.
Thankfully, there were no rolls injured in this attempt. Only the one I had to sample. And the other one I had to sample to make sure the first one wasn't a fluke.
2 comments:
beautiful photo, kj! i think you have the makings of a pioneer woman! :) my step-mom makes potato rolls to die for (and a cinnamon roll version) that would be the equivalent to these...
for high alt. baking i've read reduce the baking powder/soda 25%, increase water 2T. The problem is that water evaporates too quickly at our altitude. i've also heard to add 2T flour (like in brownie mix). so, i'm not really sure what to do either!!
we should find the facts, and post here with a "tips and tricks" tag or something.
Loved the photo AND the essay about making them, and all the nebulous terms. Laughed out loud at some. One of my new year's resolutions is to take a cooking basics class...in fact, I will post this on the blog.
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