Butterhorns - cooking recipe

Ingredients

3 1/2 c. flour
pinch of ginger
1 1/4 c. milk
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
1 1/2 pkg. yeast
1 egg

Preparation

Combine flour and ginger; set aside.
Heat milk until scald. Put in mixer bowl; let it cool down to 115\u00b0.
Add 1 teaspoon sugar to 1/2 cup warm water; add yeast (regular or fast rise).
Let set a few minutes to dissolve the yeast.
Add about half the flour and one egg to the milk mixture.
Mix well; add yeast and rest of flour and beat for several minutes.
Remove from mixer bowl; work by hand on a floured board until it becomes easy to handle.
Put in greased bowl and cover with a cloth and put in warm place.
Let rise until doubled in size; punch down.
Let rest 20 minutes; grease two cookie sheets.
Roll half the dough in a circle (like pizza).
Butter the dough and cut like pizza.
Roll up from large end to small end; pinch ends and put that side down on cookie sheet.
Do second half and let rise double size.
Bake at 350\u00b0 until light golden brown; remove from pan to cooling rack. Frost while warm.