Title: Butter Horn Rolls
Categories: Bread
Yield: 6 Servings
| 1 | | Cake compressed yeast |
| | | OR 1 cake dry yeast |
| 1 1/4 | ts | Salt |
| 4 | | To 4 1/2 cups flour |
| 1/2 | c | Melted shortening |
| 1/4 | c | Sugar |
| 3 | | Eggs, well beaten |
| 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
hot oven (450ø F) 12-15 minutes. 16 rolls. Mrs. K.R., Little Falls, MN.