These buttery delicious crescent rolls are requested every year around the holidays by everyone in the family. My daughters look forward to baking them with my mom every Thanksgiving. They are irresistible right out of the oven. Yummy!
Grandma’s Butter Horns
4 cups flour
1/2 cup sugar
1 block of cake yeast
1 cup milk
1 cup shortening
1/2 tsp. salt
Break yeast into cold milk and set aside.
Mix dry ingredients and shortening as if for pie crust.
Beat the eggs well and add to milk/yeast mixture.
Mix this with flour mixture.
Set overnight to rise (doesn’t need to be especially warm).
In the morning, divide dough into four equal parts and roll each out on a floured board or silicone pastry mat.
Spread thin layer of butter onto entire round and then slice into 8 pieces like a pie.
Roll each from wide end to small end and turn under placing on a cookie sheet.
Let them rise again, covered with a light towel.
Bake in 375-400 degree oven for 12-15 minutes.
Oh so yummy!