This is a very special old recipe that dates back to the first half of the last century. My Mom made these, as her mother did before her. The kitchen would always be busy with preparation the day before we had company. I still remember the aroma, buttery, yeasty. Everything delicious, light, flakey. My brother and I would get to taste them straight out of the oven. I would unroll the Butterhorn and add butter and roll it back up, causing the butter to melt and soak in. So good I can taste it right now!
1combine milk, shortening, sugar and salt. Allow to cool to lukewarm
2When lukewarm add yeast then the beaten eggs stirring slowly til all combinded
3Add flour and mix to a soft dough
4Knead lightly on a floured surface an place dough in a large greased
5Place Dough in a greased bowl, cover and let rise until it has doubled in bulk.
6Divide dough into 4 quarters. Roll each quarter into a 9 inch circle. Cut circle into wedges like a pie. ( Cut in half, quarter turn and cut in half again. Then cut each quarter in half so it looks like a pie with 8 pieces)
7Brush with melted butter
8Roll each wedge shaped piece starting with the wide edge and rolling to ta point .
9Arrange on a greased cookie sheet tucking the very tip slightly under and pull the ends slightly together so the shape is slightly curved like a croissant.
10Brush the top with melted butter, cover with clean towel and let rise again. My mom wrote rise until light. They increase in size by about 1/3.
11Bake a 400 degrees for about 15 minutes until golden brown.