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Butter Horn Rolls


1 pkg dry active yeast
(or 1 cake compressed yeast)

1 1/4 Tsp salt

1/4 cup sugar

1/2 cup melted shortening

1 cup scalded milk

3 well beaten eggs

4-4 1/2 cups flour


Soften the yeast in the lukewarm milk and allow to stand for 30 min (5 min for cake yeast).

Add in the salt,sugar shortening and eggs.

Add the flour a little at a time,beating well after each addition, until the dough is just stiff enough to knead on a lightly floured board.

Knead until smooth and elastic.

Cover with a damp cloth and let rise in a warm place until doubled in volume(dough made with dry yeast may need to set in a warm place overnight to reach double volume).

Work down and allow to rise a second time.

Turn onto a lightly floured board and roll out into a circular shape approx 1/4 inch thick.

Cut into pie shaped wedges then,starting from the outside edge, roll each piece to the center point and curl ends into a crescent shape.

Place rolls in a well oiled baking pan,cover and let rise until tripled in volume.

Bake at 450 deg fr 12-15 min.

Brush tops with melted butter when first removing them from the oven.