Butterhorns

1/2 c milk, scalded
1/2 c butter, melted in the scalded milk
1/2 c sugar added to butter and milk - the butter and sugar will cool the milk after scalding.

1 package dry yeast or equivalent
1/4 c water and a little flour to proof (if needed)
3 eggs, beaten
4-5 c flour

When the milk is cool and the yeast is proofed (if needed), stir milk mixture into yeast mixture and then the eggs. Add flour gradually, then knead. Result will be a soft springy dough. Let rise in a warm spot, in an oiled bowl, covered. Once doubled, punch down and divide in thirds.

Each third should, in turn, be rolled out to about a 12 inch diameter circle. Brush with melted butter. Cut in pie wedges, first in quarters and then each quarter into thirds. Starting at the outer edge, roll to the middle, and place on a buttered cookie sheet, with the point tucked underneath. Brush with butter. Let rise for 15-20 minutes. Bake at 350 for 12-15 minutes (till lightly golden). Brush with butter, let cool.

Ok, so we only eat these twice a year (Thanksgiving Dinner and Christmas Dinner). I didn't promise anything lo-cal here - you did note the name?