Butterhorns

3 cups flour
1 teaspoon salt
1 cup lard
1 tablespoon or 1 envelope of yeast
2 egg yolks (beaten)
1 tablespoon white sugar
1 cup warm milk

Mix flour, salt and lard as for pie crust. Soften yeast in 1/4 cup warm milk into which has been added 1/2 teaspoon sugar.

After 10 minutes, mix yeast in with the eggs, sugar and milk. Stir and add to the flour mixture. Mix with the electric mixer until it starts to form together.

Form it into a ball in your hands. Rub lard or butter on top. Cover and set in refrigerator overnight.

In the morning, cut dough into 3 sections. Roll each out into about 1/8 inch thick circle. Cut circle into 8 pie wedges and roll up each wedge, starting with the large end. Curl the “ears” down, place horn on cookie sheet and let rise 2 hours.

Bake at 375-400º until brown-about 15 minutes.

Ice with thin icing while warm.


KitchenAid 5-Speed Ultra Power Hand Mixer, Ice

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