BUTTERHORN DOUGH:

1 c. scalded milk
1/2 c. butter
1/2 c. Crisco
1/4 c. sugar
1 tsp. salt
1 pkg. yeast
2 tbsp. warm water
4 egg yolks or 2 whole eggs
4 1/2 c. flour

Melt together in saucepan then butter and Crisco. Add the milk, sugar and salt; cool to lukewarm. Dissolve yeast in warm water and then add to mixture. Add eggs and then flour. Beat until smooth. (Makes a dough that is soft.) Cover, let rise until double. Prepare filling while dough is raising.

FILLING:

4 c. shelled nuts, chopped very fine
3 egg whites
2 c. sugar
Milk

Combine the first 3 ingredients and add just a little milk to make filling soft enough to spread, but not too soft. Divide dough into 4 pieces. Roll each out into rectangle shape about 1/8 inch thick.

Sprinkle rolling surface with a mixture of flour and sugar to keep dough from sticking. Spread with filling almost to edges. Roll up jelly roll fashion and seal edges.

Place on cookie sheet and let rise about 30 minutes. Bake at 350 degrees for 20-25 minutes or until light brown. Cool, slice and serve. Can be frozen after baking.