Butterhorns - cooking recipe

Ingredients

4 1/2 c. flour (about)
1/3 c. sugar
1 tsp. salt
2 pkg. active dry yeast
3/4 c. milk
1/2 c. water
3/4 c. margarine
2 eggs
4 Tbsp. oleo, melted
8 tsp. grated lemon rind (optional)
1 beaten egg yolk
2 Tbsp. cold water
sugar (optional)

Preparation

Combine 1 1/2 cups flour, 1/3 cup sugar, salt and undissolved yeast.
Heat milk, 1/2 cup water and 3/4 cup margarine to 120\u00b0 to 130\u00b0.
Add dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally.
Add 1/2 cup flour and 2 eggs.
Beat 2 minutes at high speed.
Add enough flour to make a stiff batter. Cover tightly and refrigerate 2 hours or up until 2 days.
Turn on floured board, roll into four 12-inch circles; brush with melted margarine; sprinkle with lemon peel.
Cut each circle into 8 wedges.
Roll up loosely; curve to form a crescent.
Place on greased cookie sheet.
Combine egg yolk and water; brush rolls and sprinkle with sugar.
Let rise until doubled (45 minutes).
Bake at 400\u00b0, for 12 to 14 minutes or until golden brown.
Yields 32 rolls.