Butterhorn Rolls - cooking recipe

Ingredients

1 cake compressed yeast or dry yeast
1 1/4 tsp. salt
4 or 4 1/2 c. flour
1/2 c. melted shortening
1/4 c. sugar
3 eggs, well beaten
1 c. milk, scalded

Preparation

Soften yeast in lukewarm water.
If compressed yeast is used, allow to stand 30 minutes.
Add salt, shortening, sugar and eggs. Add flour little at a time, beating thoroughly after each addition until the dough is just stiff enough to knead on lightly floured board.
Knead until smooth and elastic.
Cover with a damp cloth. Set in a warm place (not too hot) and allow to rise until dough is double in bulk.
Work down.
Allow to rise 2nd time.
Turn onto a lightly floured board.
Roll out in circular shapes.
Cut into sections as you would a pie, having each section about 3-inches wide at the outer section toward the center.
Form into crescents.
Place in well oiled baking pans.
Cover and let rise until in treble bulk.
Bake in hot oven at 450\u00b0 for 12 to 15 minutes.