Butterhorns - cooking recipe

Ingredients

4 c. all-purpose flour
1/2 c. sugar
1 tsp. salt
1 c. butter, margarine or shortening
1 pkg.(1/4 oz.) active dry yeast
1/4 c. warm water (110~ to 115~)
3/4 c. warm milk (110~ to 115~)
1 egg, lightly beaten
1/4 c. butter or margarine, melted

Preparation

In
a large bowl combine flour, sugar and salt.
Cut in butter as
for
a
pie
crust,
set aside.
Dissolve yeast in water. Add
with
the
milk
to
the flour mixture, mix well. Cover
and refrigerate
overnight.
The next day divide dough into
four equal parts.
On a lightly floured board roll each portion into a 12-inch circle.
Brush with 1 tablespoon melted butter
and
cut into 12 pie shaped wedges.
Roll up beginning with
wide
end. Place
on a greased cookie sheet.
Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 375\u00b0 for 10 to 12 minutes until brown.
Yields 48 rolls.