Butterhorns

Ingredients

• 3 cups flour

• 1 teaspoon salt

• 1 cup lard

• 1 tablespoon or 1 envelope of yeast

• 2 eggs; beaten

• 1 tablespoon white sugar

• 1 cup warm milk

Method

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 and let sit for 10 minutes. Mix yeast in with the eggs, sugar and milk. Stir and add to the flour mixture. Mix with electric mixer until it starts to form together. Form into a ball with your hands. Rub lard or butter on top. Cover and set in refrigerator overnight. The next day 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 for 2 hours. Bake at 375°F for about 15 minutes or until brown. You can leave as is or you can ice them with a very thin icing while they are warm.