Butterhorns

• 2 cakes yeast
• 1/4 c. sugar
• 3 eggs
• 1 c. milk
• 1 tsp. salt
• 1/2 c. warm water
• 1/2 c. melted shortening
• 4 1/2 c. plain flour

1. Put yeast and sugar in the half cup warm water; let stand about 10 minutes or until all is melted.
2. Scald cup of milk and pour over shortening.
3. Add salt.
4. Beat eggs slightly.
5. When milk and shortening are cool, add yeast mixture, eggs and flour; beat slightly.
6. Place in greased bowl.
7. Cover.
8. Let rise until double in bulk.
9. Turn out on mixing board.
10. Divide in four parts.
11. Roll out each piece thin like pie crust.
12. Spread with melted butter.
13. Cut in 8 wedges like you'd cut a pie.
14. Roll up beginning at outside of wedge.
15. Roll toward center.
16. Lay on baking sheet.
17. Brush with butter.
18. Let rise until double in size.
19. Bake in 425u0b0 oven for 15 or 20 minutes.
20. Makes 32 butterhorns.

cakes yeast, sugar, eggs, milk, salt, warm water, shortening, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=516129 (may not work)