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Butterhorns Never Fail
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| 1 cup | milk |
| 1 pkg. | yeast |
| 1 tsp. | sugar |
| Let stand for 10 minutes. | |
| 1/2 cup | warm water |
| 1/2 cup | cooking oil |
| 1/2 cup | Sugar |
| 3 | eggs, beaten |
| 6 cups | flour |
Scald and cool milk. Add prepared
yeast. Add oil, sugar, salt and eggs.
Stir well. Add flour and stir until well blended. Pat top with soft butter.
Cover and let rise in warm place till
double. Punch down and let rise
again. Divide dough into three parts and roll out to 1/2” thick into “pie shape” on floured counter. Spread with butter and sprinkle with sugar & cinnamon. Roll up & cut a 1" thick slice with floss. Place in buttered pan, and let rise until double in bulk. Bake at 375° until golden brown. Top with favorite icing.
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