September 2010

Butter Horns (Crescent Rolls)

• 1 pkg. dry yeast
• 1 T. sugar
• ½ cup sugar
• ½ cup shortening
• ½ tsp. salt
• 5 cups flour
• 3 eggs, beaten
• 1 cup warm water

Mix yeast and 1 tablespoon sugar. Beat in eggs and warm water, let stand fifteen minutes. Add 1.2 cup sugar, shortening, salt and flour. Mix and knead well. Let stand in refrigerator overnight. Divide in two parts and roll out 12-inch circles, cut into 16 wedges. Roll wedges up starting with wide side. Let dough rise approximately 3 hours. Bake at 400 for 15 minutes. Brush with butter. Serve hot.