Butterhorns - cooking recipe

Ingredients

1 pkg. active dry yeast
1/2 c. water
3/4 c. milk, scalded
3 beaten eggs
2 tsp. salt
4 1/2 to 4 3/4 c. sifted all-purpose flour
1/2 c. shortening
1/2 c. sugar

Preparation

Soften the yeast in warm water.
Combine hot milk, shortening, sugar and salt.
Cool to lukewarm.
Add 1 cup flour.
Add yeast mixture and eggs, beating well.
Stir in remaining flour or enough to make soft dough.
Turn out on floured surface and knead lightly, 5 to 8 minutes.
Place dough in greased bowl, turning once to grease surface.
Cover and let rise until double.