Butterhorns

Directions

Soften yeast in warm water with 1 tablespoon of sugar.

Set aside.

In another large bowl combine milk, shortening, sugar, and salt.

Cool to lukewarm then add yeast mixture and mix well.

Add eggs.

Measure in flour 1 cup at a time, mixing well until dough is smooth, soft and elastic, and no longer sticky.

Knead lightly on floured surface.

Form into ball.

Place in warm bowl, cover and let rise in a warm, draft free place until doubled; about 2 to 2½ hours with regular yeast.

Punch down, knead lightly and divide into thirds.

Roll each third into a 12 inch circle.

Brush with melted butter.

Cut into 12 pie-shaped wedges and roll (starting at wide end ending at the point) each wedge into a crescent.

Brush each crescent with melted butter.

Place on greased baking sheet and let rise until very light (about an hour).

Bake at about 375℉ (190℃) F for about 12 minutes or until light golden brown.

Experiment with your oven, as the temperature can vary between 350 and 400℉ (200℃).

If the rolls burn on the bottom before turning light brown, the oven is too hot.