Butter Horn Rolls
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Butter Horn Rolls
1 Cake compressed yeast OR 1 cake dry yeast
1/2 cup Melted shortening
1/4 cup Sugar
1-1/4 tsp Salt
3 Eggs, well beaten
4 To 4-1/2 cups flour
1 cup Milk, scalded
Preheat oven to 450 degrees F.
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 a pizza, 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 sheets. Cover and let rise until triple in bulk. Bake at 450 degrees for 12-15 minutes. Makes 16 rolls.
