Butterhorn Rolls - cooking recipe

Ingredients

1 c. milk, scalded and cooled to lukewarm
1 yeast cake
3/4 c. butter
1/2 c. sugar
4 c. flour
1 1/2 tsp. salt
3 beaten eggs

Preparation

Add the yeast cake to the cooled milk.
Cream the butter and sugar.
Sift in the flour and salt.
Add yeast-milk mixture.
Stir in the beaten eggs.
Let rise about 2 hours.
Knead smooth in bowl.
Grease top.
Cover; set in refrigerator overnight.
Roll out very thin, into 12-inch circles.
Spread with butter.
Cut in wedges.
Roll up toward point.
Place on baking sheet.
Bake for 15 minutes in a 400\u00b0 oven.