Butterhorns

Directions

1. 1
   Dissolve yeast in 2 tablespoons warm water and add 2 tablespoons sugar.
2. 2
   In another vessel, beat 3 eggs well.
3. 3
   Add 1/2 cup sugar, 1/2 cup warm water, salt and enough flour to make a rather stiff batter.
4. 4
   Mix well and knead for 5 minutes.
5. 5
   Set to rise in a butter crock.
6. 6
   When double in bulk, turn in board and divide into 3 equal parts.
7. 7
   Roll each piece into a round 1/4-inch thick, spread with melted butter, then cut into 16 wedge-shaped pieces and roll, beginning at wide end.
8. 8
   Place on greased baking sheets, let double in size and bake for 8 to 10 minutes at 375°.