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Bring the milk to boiling point, melt butter in it and add the sugar and salt. Put it all in a large bowl. Add prepared yeast (or add dried yeast to the flour) and egg. Add the flour and mix well.
Knead lightly and let rise to double in bulk. Divide into four pieces and roll each to 3mm (1/8”) thick, spread with butter and roll like a swiss roll. Cut into 12mm (½") slices, and flatten out with your hands. Place on greased cookie sheet and let rise again.
Bake at 350°F for 20 minutes.
When cool, ice with butter icing and dip in crushed walnuts.
Makes about 30.
They can be frozen, but better left un-iced as the icing melts when re-heated!
from: Ethel Luft, Calgary.
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