Butter Horns

• about 4 c. flour
• 1/4 c. butter
• 1/4 c. Crisco or shortening
• 1 c. sugar
• 1 c. milk
• 2 eggs
• 1 cake yeast or pkg. dry yeast
• salt

Scald milk. Put 1/4 c. aside to cool. Then add that lukewarm milk to yeast plus 2 Tbsp. sugar. Mix well and set aside. Put butter, shortening and rest of sugar in remaining milk. Stir well and cool. Then add to yeast mixture and stir until creamy. Add 2 eggs, beaten. Then gradually add 2 c. flour. Beat mixture for 3 minutes. Then add rest of flour and salt and knead in the bowl until it begins to pull away from sides. Grease the inside walls of bowl with shortening. Cover with wax paper which is also greased. Then cover with towel. Let rise in warm place (oven with light left on) until double in size. Place on floured board. Divide in two. Roll each ball of dough into a dinner plate size round. Cut into 16 pie shaped pieces. Roll from outer edge in to form butterhorns. Place on greased cookie sheets. Let rise to double. Bake 350 degrees F. for 20 – 25 minutes.