Title: Caraway horns
 Categories: Breads
      Yield: 32 Servings
 
           -SWTK50B  Frances Nossen
      1 c  MILK
      6 tb SHORTENING
      6 tb SUGAR
      2    EGGS
      2 pk YEAST, DRY
      4 tb WATER, LUKEWARM
  1 1/2 ts SALT
      5 c  FLOUR
      2 tb 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 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 DOUBLE IN BULK. BAKE 10 MINUTES @ 425.