Butterhorns - cooking recipe

Ingredients

1 c. warm water
2 pkg. active dry yeast
1 c. lukewarm water
2 tsp. salt
1/2 c. soft shortening
1/2 c. sugar
2 or 3 eggs
5 to 6 1/2 c. flour (half)

Preparation

Stir the warm water and yeast to dissolve.
Stir in the milk, salt, shortening, sugar, eggs and half the flour.
Mix with spoon until smooth.
Add enough remaining flour to handle easily.
Mix with hands.
Knead until smooth.
Cover and let rise in warm place until double.
Roll dough scarcely 1/4-inch thick into a 12-inch circle.
Spread with butter.
Cut into 16 pie shaped pieces. Beginning at rounded edge, roll up.
Place on pan, point underneath.
For excellent eating and keeping quality, keep dough as soft as possible, almost sticky, just so you are able to handle them.