Butter Horns

When I was younger, it seemed like my grandmother always had these rolls around for visits.  They were tasty rolls that were lightly sweet, lightly frosted, and lightly cinnamon-sugary.  Once my mother and I found the recipe--which mostly consisted of a list of ingredients and a couple of instructing words--I decided to try them for myself.  I adapted it for my KitchenAid mixer, which was about the only change I made other than adding instructions.  (A note on the rolling process here: I have a tile countertop, so I use a rolling mat to make these rolls.  My mat has circles to indicate diameter and grids that help me cut straight wedges.  A mat like mine can be found here: Conimar Kitchen 18 by 24-Inch Helper Pastry Mat, Non-Slip.)

Makes 32 rolls

1/2 cup butter
1/2 cup shortening
1/2 cup sugar
3 eggs
1/2 teaspoon salt
1 cup milk, warm
2 packages active dry yeast
4-4 1/2 cups flour

1/4 cup butter, room temperature
1/4 cup sugar
1 teaspoon cinnamon

1/2-3/4 cup powdered sugar
1/8 teaspoon vanilla
1 teaspoon milk

1. In small heatproof bowl or two-cup measuring cup, melt 1/2 cup butter and shortening.  Microwaving for one minute on high will accomplish this.  Stir sugar into butter mixture and set aside to cool.  At this point, mixture will be separated.
2. In KitchenAid mixer bowl, whisk eggs and salt together.  Continue whisking until frothy.  Set aside.
3. Combine 1 cup warm milk and yeast in small bowl.  Stir with spoon until yeast dissolves.  Set aside.
4. Whisk butter mixture into egg mixture in mixer bowl.  Stir quickly until combined.  Whisk in milk-yeast mixture into eggs in mixer bowl as well.  Stir until smooth.  One cup at a time, stir 3 cups flour into mixture.  Each cup should be incorporated before adding the next cup.  Place mixer bowl on mixer that has the dough hook affixed.
5. Add 1/2 cup flour to the mixer bowl and process with dough hook until flour is absorbed.  Working in a little at a time, add as much of remaining cup of flour as necessary.  The dough has sufficient flour when it pulls away from bowl and climbs the dough hook.  Remove bowl from mixer, cover with plastic wrap, and place bowl in refrigerator.  The dough should be chilled at least overnight, though it can be chilled for up to 24 hours.
6. Mix together 1/4 cup sugar and teaspoon cinnamon in small bowl or custard cup.  Set aside.
7. Divide dough into four equal portions.  With a rolling pin, roll each dough portion into a circle that is 8 inches in diameter.  Spread 1 tablespoon of the room-temperature butter over the circle, then sprinkle 1 tablespoon of the sugar-cinnamon mixture evenly over the butter.
8. Cut circle into 8 equal wedges with a knife or pizza cutter.  Working from widest edge inward to point, roll up wedges like crescent rolls.  Place shaped rolls on greased baking sheet, spacing rolls about 2 inches apart.
9. Place rolls in warm humid place to rise for 30-45 minutes or until puffy.  Bake rolls in 375 degree oven for 15-20 minutes or until golden. Immediately prepare frosting.
10. Mix powdered sugar, vanilla, and milk together in measuring cup.  Stir until smooth.  Use more powdered sugar for thicker frosting, less for thinner.  Using the spout of the measuring cup, drizzle frosting over hot rolls.  Spread frosting evenly over rolls, creating a thin layer on the top of each roll.  Serve warm or cool.  Rolls can be stored in an air-tight container for up to three days.