4 c. flour
1/2 c. sugar
1 tsp. salt
1 c. butter or 1/2 butter & 1/2 Crisco
1 pkg. active dry yeast
1/4 c. warm water
3/4 c. warm milk
1 egg, lightly beaten
1/4 c. butter melted & divided

Combine flour, sugar and salt. Cut in butter as for pie crust. Set aside. Dissolve yeast in water. Add with the milk and egg to flour mixture. Mix well. Refrigerate overnight. Divide dough into 4 equal parts on a floured board. Roll each portion into a 12 inch circle. Brush with 1 tablespoon melted butter and cut into 8 pie shaped wedges. Roll up beginning with wide end and place on greased cookie sheets. Repeat with remaining dough.

Cover and let rise in warm place until nearly double, about 1 hour. Bake at 375 degrees for 10 to 12 minutes or golden brown. Makes 32. NOTE: For little butterhorns, cut each round in 12 wedges. Yield: 32 large or 48 small.