Icebox Butterhorns - cooking recipe

Ingredients

1 cake yeast or 1 pkg. dry yeast
1/3 c. sugar
1/4 c. lukewarm water
1 tsp. salt
2 eggs, beaten
1 c. lukewarm milk
4 Tbsp. melted Crisco or oil
3 2/3 c. flour

Preparation

Dissolve yeast and sugar in lukewarm water.
After 5 minutes, add salt, eggs, milk, oil and 2 cups flour; beat thoroughly.
Stir in remainder of flour.
Cover and let rise until doubled in bulk. Refrigerate overnight (can be used before if necessary).
Remove from refrigerator; divide dough in half.
Roll out in a circle; spread with melted butter and cut into 12 pie-shaped wedges. Start at large end and roll up.
Place on greased baking sheet. Let rise about 3 hours or until doubled in bulk.
Bake at 350\u00b0 for approximately 25 minutes.
Yield: 24 rolls.