ksul-uasc-mscc227_001

Butter Horns

2 cakes compressed yeast;
1 cup lukewarm water or
milk; ¾ cup sugar; ½ cup
butter or other shortening;
3 eggs; 1 tsp. salt, 5 cups
flour.

Method Crumble yeast cake
and dissolve in 2 tbsp. luke-
warm milk or water, which-
ever you are using. Mix
remaining milk or water,
sugar, shortening and then
heat until shortening is
melted; then cool to luke-
warm, Note: - never add a
hot liquid to your yeast.
Add the yeast to to the luke-
warm mixture and mix
well, next add the beaten
eggs, salt and the flour
and knead on your
board until the mixture
is elastic, nice and smooth
and just snaps. Place in
a greased bowl, cover and
let stand until double in
bulk. This requires about
2 hrs., then knead again
until it is entirely free
from large gas bubbles.
Divide dough in one-thirds
and roll out to ½ inch
thickness, keep dough
(over)