Butterhorns - cooking recipe

Ingredients

2 pkg. Fleischmann's yeast
2 Tbsp. warm water
2 Tbsp. sugar
3 eggs, well beaten
1/2 c. sugar
1/2 c. warm water
1 Tbsp. salt
5 to 6 c. flour

Preparation

Dissolve yeast in 2 tablespoons warm water and add 2 tablespoons sugar.
In another vessel, beat 3 eggs well.
Add 1/2 cup sugar, 1/2 cup warm water, salt and enough flour to make a rather stiff batter.
Mix well and knead for 5 minutes.
Set to rise in a butter crock.
When double in bulk, turn in board and divide into 3 equal parts.
Roll each piece into a round 1/4-inch thick, spread with melted butter, then cut into 16 wedge-shaped pieces and roll, beginning at wide end.
Place on greased baking sheets, let double in size and bake for 8 to 10 minutes at 375\u00b0.