Grandma Steele’s Butter Horns

Ingredients

• 2 packages yeast
• 1 1/2 cups water (hot)
• 3 eggs
• 1/2 cup sugar, plus 1 teaspoon for the yeast
• 1 stick oleo (margarine), plus more melted oleo or butter for spreading and rolling
• 3/4 teaspoon salt
• 7 cups flour

Steps

1. Dissolve the yeast in 1/2 cup of the water with 1 teaspoon sugar.
2. Have the rest of the water hot enough to melt the oleo, sugar and salt. Let cool.
3. Beat the eggs. Stir everything together well and add the flour.
4. Turn out onto wax paper covered with flour and knead until soft and smooth.
5. Wait a few minutes, then put the dough in a well-greased bowl and turn it until it’s well greased. Cover with a towel and let rise until double, about 2 hours.
6. Divide the dough and roll out like pie dough, about 1/3 inch thick. Spread with melted oleo.
7. Cut into pie-shaped wedges. Roll each one up from the wide side to the point.
8. Roll in melted butter and put on a greased cookie sheet or pan.
9. When very light, bake in a 350°F oven.
10. Rub a piece of oleo over them to soften the crust.

Notes

From the kitchen of Grandma Steele, Rosie Lee’s grandmother, who passed it down to her.

Someone later wrote “Pizza Dough” in the corner of the card, so this dough has done double duty.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.