Butterhorns - cooking recipe

Ingredients

1 c. milk, scalded
1/2 c. shortening
1/2 c. sugar
1 tsp. salt
1 cake fresh or dry yeast
3 beaten eggs
4 1/2 c. flour

Preparation

Combine milk, shortening, sugar and salt.
Cool to lukewarm. Add yeast.
Add eggs, then flour.
Mix to smooth, soft dough. Knead lightly on floured surface.
Place dough in greased bowl, cover and let rise until at least doubled in bulk.
Divide dough in thirds.
Roll each third on lightly floured surface to 9-inch circle.
Cut each circle in 12 to 16 wedge-shaped pieces.
Roll each wedge, starting with wide end and rolling to point.
Arrange in greased baking pan and brush with melted butter or margarine. Cover and let rise until very light.
Bake in moderately hot oven at 350\u00b0 for 15 to 20 minutes.
For crescents, shape in curve on baking pan.
Makes 3 dozen rolls.