Recipe for Caraway Horns 
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Yield:
32 Servings
Ingredients:
Amount Ingredient
1 cup MILK
6 tbl SHORTENING
6 tbl SUGAR
2 x EGGS
2 pkt YEAST, DRY
4 tbl WATER, LUKEWARM
1/2 tsp SALT
5 cup FLOUR
2 tbl BUTTER, MELTED
CARAWAY SEEDS
Instructions:
Instructions: 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 WEDGE-SHAPED 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 original recipe...16 rolls were just NOT enough!

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