Recipe - Caraway Horns

SWTK50B Frances Nossen
1 cup MILK
6 tablespoon SHORTENING
6 tablespoon SUGAR
2 EGGS
2 pack YEAST, DRY
4 tablespoon WATER, LUKEWARM
1 One half teaspoon SALT
5 cup FLOUR
2 tablespoon BUTTER; MELTED
CARAWAY SEEDS
SALT, COARSE

SCALD MILK AND COOL TO LUKEWARM. PROOF YEAST IN THE WATER WITH A BIT OF
SUGAR. CREAM SHORTENING AND SUGAR. ADD BEATEN EGG, YEAST, SALT, AND MILK.
ADD FLOUR AND KNEAD UNTIL SMOOTH AND SATINY. PLACE IN OILED BOWL, COVER,
AND LET RISE UNTIL DOUBLE IN BULK. DIVIDE DOUGH INTO FOUR PIECES. ROLL EACH
PIECE INTO A CIRCLE ABOUT 1/4" THICK. DIVIDE THE CIRCLE INTO 8 WEDGESHAPED
PIECES. ROLL UP EACH PIECE STARTING AT THE WIDE END AND BEND INTO A HORN.
PLACE ON GREASED BAKING SHEETS, BRUSH WITH MELTED BUTTER, AND
SPRINKLE WITH CARAWAY SEEDS AND COARSE SALT. COVER AND LET RISE UNTIL
DOUBLE IN BULK. BAKE 10 MINUTES @ 425.
Source: The Pocket Cookbook by Eliz. Woody 1961 This is double the
original recipe...16 rolls were just NOT enough!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini