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Buttered Horn Rolls
Ingredients:
 
¼ cup lukewarm milk1 tsp. salt
1 cake compressed yeast1 cup sifted flour
¾ cup butter2 eggs, well beaten
¾ cup scalded milk3 cups flour
 
Directions:
 
Bake in a 425 degree oven.  Soften yeast in the ¼ cup milk; add the remaining ¾ cup scalded milk to butter and sugar.  Add salt; stir until butter is melted.  Cool; add 1 flour, beat well.  Add eggs and yeast.  Remaining 3 cups flour to make soft dough.  Let rise over night, or about 6 hours.  Place dough on lightly floured board.  Knead just enough to make a consistency to handle.  Roll out ½ of dough ¼ inch thick, keeping round like a pie crust.  Spread melted butter over; cut wedges and roll.  Place in buttered dish.  Let rise twice in bulk; bake.  Makes 4 dozen. 
 
 
 

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