Holiday Butterhorns - cooking recipe

Ingredients

1 pkg. dry yeast
1 Tbsp. sugar
1 c. lukewarm water
1 stick melted oleo
1/2 c. sugar
1/2 tsp. salt
3 beaten eggs
4 1/2 to 5 c. flour

Preparation

Dissolve yeast in water; add sugar.
Stir and mix all ingredients together, reserving just enough butter to brush top of dough.
Cover tightly and place in refrigerator overnight.
Next day, divide dough into 3 parts.
Shape into balls.
Roll out on floured board to 1/4-inch.
Cut circles into 12 pie-shaped cuts. Starting from large end, roll up.
Place on greased sheet and let rise uncovered for several hours.
Bake at 400\u00b0 for 8 to 10 minutes.
Yields 36 crescent shaped rolls.
Dough may be kept several days in refrigerator.
Shaped rolls may be frozen and used as needed.