Butterhorns

Crumble the compressed yeast into a small bowl and mix in 2 teaspoons of sugar. Set aside. In a small saucepan heat milk until a skin forms on the top. Remove from heat and set aside to cool slightly.

Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs one at a time mixing well after each one then stir in the yeast mixture. Add 3 cups of flour and mix until well blended. Gradually mix in the remaining flour mixing as well as you can. The dough will be sticky. Cover the bowl with a towel and let rise in a warm place until doubled in size about 1 hour.

After the dough has risen punch down cover and refrigerate overnight.

Divide the dough into four pieces. Use one piece at a time leaving the rest in the refrigerator. On a lightly floured surface roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges as you would a pizza. Roll each wedge starting at the wide end and ending at the point. Place onto a lightly greased cookie sheet and bend the ends so that they are crescent shaped. Cover with a towel and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold.

Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven or until golden.