Winnefred Jardine's 12 Hour Butterhorns

Ingredients

  • 1 pkg (2 1/4 t) yeast
  • ¼ c warm water
  • ½ c butter
  • ¾ c scalded milk (heat in a pan until steamy and with small bubbles around the edges -- don't boil)
  • ½ c sugar
  • 3 eggs well beaten
  • ¾ t salt
  • 3 0.42 c flour
  • 1 extra butter

Directions

Let the yeast dissolve in the warm water with the sugar. Meanwhile, scald the milk and add the butter to it. Cool until lukewarm. Mix the yeast mix and the scalded milk mix together in a large bowl. Add sugar, eggs, salt an enough flour to make a soft dough.

Cover and allow to rise for 5 or 6 hours. Turn onto floured surface and knead a few times, just enough to make dough easy to handle. the dough will be very, very soft. Divide, roll each half of dough into a circle about 14 inches in diameter. Spread or brush with melted butter.

Cut, pie-fashion, into 16 pieces, and roll each loosely from large end to small. Place on greased baking sheet and let rise for 5 to 6 hours. Bake at 375 degrees for 12 minutes or until lightly browned.