Butterhorns

Directions

1. 1
   Combine flour and ginger; set aside.
2. 2
   Heat milk until scald. Put in mixer bowl; let it cool down to 115°.
3. 3
   Add 1 teaspoon sugar to 1/2 cup warm water; add yeast (regular or fast rise).
4. 4
   Let set a few minutes to dissolve the yeast.
5. 5
   Add about half the flour and one egg to the milk mixture.
6. 6
   Mix well; add yeast and rest of flour and beat for several minutes.
7. 7
   Remove from mixer bowl; work by hand on a floured board until it becomes easy to handle.
8. 8
   Put in greased bowl and cover with a cloth and put in warm place.
9. 9
   Let rise until doubled in size; punch down.
10. 10
    Let rest 20 minutes; grease two cookie sheets.
11. 11
    Roll half the dough in a circle (like pizza).
12. 12
    Butter the dough and cut like pizza.
13. 13
    Roll up from large end to small end; pinch ends and put that side down on cookie sheet.
14. 14
    Do second half and let rise double size.
15. 15
    Bake at 350° until light golden brown; remove from pan to cooling rack. Frost while warm.