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.

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