Butter Horn Rolls
1 cake compressed yeast or 1 cake dry yeast
1 1/4 tsp salt
4 4 1/2 cps flour
1/2 cp melted shortening
1/4 cp sugar
2 eggs, well beaten
1 cp milk, scalded
1 - Soften yeast in lukewarm milk.
2 - If compressed yeast is used, allow to stand 5 minutes.
3 - If dry yeast is used, allow to stand 30 minutes.
4 - Add salt, shortening, sugar, and eggs.
5 - Add flour, a little at a time, beating thoroughly after each addition until the dough is stiff enough
to knead on a lightly floured board.
6 - Knead until smooth and elastic.
7 - Cover with a damp cloth, set in a warm place, and allow to rise until double in bulk.
8 - (The dough made with dry yeast will need to rise overnight in a warm place.)
9 - Work down.
10 - Allow to rise the second time.
11 - Turn onto a lightly flouyred board.
12 - Roll out in circular shape.
13 - Cut into sections as you would a pie, having each section about 3 inches wide at the outer edge.
14 - Begin at the outside and roll each section toward the center.
15 - Form into crescents.
16 - Place in well oiled baking pan.
17 - Allow to rise until treble in bulk.
18 - Bake in hot oven (450 degrees F.) 12-15 minutes.