Butter Horn Rolls

Butter Horn Rolls by Tony van Roon

"This recipe dates back to 1941 and was posted by Mrs. K.R., Little Falls, MN. The butterhorns are delicious for breakfast or tea. Serve warm with real butter and marmalade or fruit-spread. Awesome!"

Makes 16 rolls

 
        1  cake compressed yeast
     OR 1  cake dry yeast
    1 1/4  tsp salt
        4  to 4 1/2 cups flour
      1/2  cup melted shortening
      1/4  cup sugar
        3  eggs, well beaten
        1  cup 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 double in bulk. Bake in hot oven (450°F) 12-15 minutes.