Butterhorns - cooking recipe

Ingredients

2 pkg. yeast, dissolved in 2 Tbsp. water
1/4 c. sugar
5 c. sifted flour (plain)
3 eggs, beaten
1/2 c. shortening
1 c. water minus 2 Tbsp.
1 tsp. salt

Preparation

Mix
shortening,
1
cup
water
(minus 2 tablespoons), sugar and
salt.\tHeat
until tepid.
Mix yeast, 2 tablespoons water, beaten
eggs
and
flour.
Mix
the two mixes together. Turn on floured
board
and knead 10 minutes.
Put in greased bowl and let
rise
to double bulk.\tKnead 10 minutes*.
Roll out on board in round shape, 1/4-inch thick.
Cut in pie shape pieces.
Brush with
butter
and roll each, starting at large end.
Place\t1 inch apart on baking sheet.
Brush with butter. When double in bulk, bake at 375\u00b0.