BUTTER HORNS

1 cake compressed yeast dissolved in
1/2 cup warm water
1 cup scalded milk
1/2 cup sugar
1/2 cup shortening
3 eggs
1 1/2 tsp. salt
4 1/2 - 5 cups flour

Scald milk. When cooled to lukewarm temperature, add yeast that has been dissolved in warm water.
Add salt, sugar and beaten eggs.
Beat thoroughly.
Stir in flour gradually, adding enough so that dough no longer sticks to fingers.
Cover, set in a warm place and let rise until light.
Roll out dough 3/8 inches thick into circular shapes the size of a dinnerplate.
Cut into pie-shape wedges and brush with melted butter.
Start rolling at wide end and roll toward center.
Place on greased sheet or pan and let rise again until double in size.
Bake at 425 degrees for 20 minutes.
Makes 3 1/2 dozen small rolls.

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