1 pkg. dry yeast
4 eggs
1/2 c. Crisco
1 tsp. salt
1 c. water
1/2 c. sugar
4 to 4 1/2 c. flour

Put Crisco, hot water in small bowl to dissolve. Add yeast to 1/2 cup hot water and dissolve. Add yeast, eggs, sugar and salt, beat by hand. Add the water and Crisco mixture. Add flour until dough is such that pressing on top a small dent is made. Cover with waxed paper, put in refrigerator. To use, knead several times on floured board. Roll out to 1/4 to 1/3 inch like pie dough, and cut in wedges. Brush with melted butter and roll up, place buttered side down on cookie sheet, brush top with melted butter. Let rise in warm place away from drafts for 2 1/2 to 3 hours. Bake 12 to 15 minutes in 350 degree oven, on the middle rack. Makes 24 large butterhorns.