Butterhorns

1. 1

   Dissolve yeast in 2 tablespoons warm water and add 2 tablespoons sugar.

2. 2

   In another vessel, beat 3 eggs well.

3. 3

   Add 1/2 cup sugar, 1/2 cup warm water, salt and enough flour to make a rather stiff batter.

4. 4

   Mix well and knead for 5 minutes.

5. 5

   Set to rise in a butter crock.

6. 6

   When double in bulk, turn in board and divide into 3 equal parts.

7. 7

   Roll each piece into a round 1/4-inch thick, spread with melted butter, then cut into 16 wedge-shaped pieces and roll, beginning at wide end.

8. 8

   Place on greased baking sheets, let double in size and bake for 8 to 10 minutes at 375u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.