Butterhorns

Directions

1. 1
   Combine 1 1/2 cups flour, 1/3 cup sugar, salt and undissolved yeast.
2. 2
   Heat milk, 1/2 cup water and 3/4 cup margarine to 120° to 130°.
3. 3
   Add dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally.
4. 4
   Add 1/2 cup flour and 2 eggs.
5. 5
   Beat 2 minutes at high speed.
6. 6
   Add enough flour to make a stiff batter. Cover tightly and refrigerate 2 hours or up until 2 days.
7. 7
   Turn on floured board, roll into four 12-inch circles; brush with melted margarine; sprinkle with lemon peel.
8. 8
   Cut each circle into 8 wedges.
9. 9
   Roll up loosely; curve to form a crescent.
10. 10
    Place on greased cookie sheet.
11. 11
    Combine egg yolk and water; brush rolls and sprinkle with sugar.
12. 12
    Let rise until doubled (45 minutes).
13. 13
    Bake at 400°, for 12 to 14 minutes or until golden brown.
14. 14
    Yields 32 rolls.