4 cups of flourpinch of salt
1/2 cup of sugar
1 cup milk
1 cup butter
3 eggs
1 tablespoon yeast
Melt butter in milk and sugar and salt. Cool to luke warm. Then add eggs and yeast. Add flour, beat until blisters. Cover and let sit in refrigerator over night. Roll, cut into wedges, roll into horns. Let rise about half an hour. Bake 300-350 until golden brown. Frost while warm with powder sugar frosting.
The receipe came from my Grandmother Gurgel. The way I copied it is the way Mother got it from her. There was nothing better than waking up on a Saturday morning to the smell of butterhorns coming out of the oven. My mother made these off and on through out the year. Probably when my Dad was hungry for them. I started making them for Easter and putting them in your Easter baskets so you would have something fairly decent to eat before you attacked all that candy!