Butterhorns - cooking recipe

Ingredients

1 pkg. active dry yeast
1/2 c. warm water (105~ to 115~)
1/2 c. scalded milk
1/2 c. butter or margarine
1/3 c. sugar
3/4 tsp. salt (optional)
1 egg, beaten
4 c. sifted flour

Preparation

Sprinkle dry yeast into water.
Let stand for a few minutes, then stir until dissolved.
Pour hot milk over butter, sugar and salt.
Cool to lukewarm; add yeast, egg and half of flour.
Beat well.
Add enough more flour to make a dough that will not stick to bowl.
Turn out onto floured pastry cloth or board and knead lightly.
Put in greased bowl.
Cover and let rise until doubled, about 1 hour.
Divide dough in half; roll each half out on floured board to form a 12-inch circle.
Cut each into 12 pie shaped pieces.
Roll up from wide end and put pointed side down on greased cookie sheet.
Let rise for about 30 minutes.
Bake in preheated hot oven at 400\u00b0 for 15 minutes.
Unraised dough can be refrigerated overnight; let stand at room temperature to soften enough to roll.
Makes 24 rolls.