Butter Horn Rolls

Title: Butter Horn Rolls

Categories: Breads

Yield: 6 servings

1 Cake compressed yeast

1/2 c Melted shortening

1 cake dry yeast

1/4 c Sugar

1 1/4 ts Salt

3 Eggs, well beaten

4 To 4 1/2 cups flour

1 c Milk, scalded

Soften yeast in lukewarm milk. If compressed yeast is used allow to stand 5 minutes. If dry yeast is used allow to stand 30 minutes. Add salt,

shortening, sugar, and eggs. Add flour, a little at a time, beating

thoroughly after each addition until the dough is just stiff enough to

knead on lightly floured board. Knead until smooth and elastic. Cover with

a damp cloth, set in a warm place, and allow to rise until double in bulk.

(The dough made with dry yeast will need to rise overnight in a warm

place.) Work down. Allow to rise the second time. Turn onto lightly floured

board. Roll out in circular shape. Cut into sections as you would pie,

having each section about 3 inches wide at the outer edge. Begin at the

outside and roll each section toward the center. Form into crescents. Place

in well-oiled baking pans. Cover and let rise until treble in bulk. Bake in

450ø F

12-15 minutes.

16 rolls. Mrs. K.R., Little Falls, MN. --