Judy'S Butterhorn Rolls - cooking recipe

Ingredients

1/4 C. margarine
1/4 C. Crisco, solid, not oil
3/4 C. milk
1/4 C. water
3 C. flour, plus at least one more cup, divided
1/2 C. sugar
1 tsp. salt
1 pkg. quick rise yeast
3 eggs, beaten
1/2 - 3/4 stick of margarine, melted

Preparation

Heat margarine, Crisco, milk and water in a glass cup in the microwave until melted and hot to the touch. Mix 3 cups of the flour, sugar, salt and yeast in a large bowl. Slowly add the hot mixture to the dry mixture. Mix in 3 beaten eggs. Mix in enough more flour (at least one more cup) until thoroughly mixed and becomes a soft dough. Cover dough, let rest 10-15 minutes (leave in the bowl). Divide dough into thirds. Knead about 10 times adding flour, if needed. Roll each third into a 9 inch circle. Brush the circle with melted margarine. Cut into 12 pie shaped pieces. (I use a pizza cutter to cut them). Roll from wide end to point and place on greased cookie sheet, point side down. Brush again with melted margarine. Cover, let raise until very light (20-30 minutes). Bake at 350 degrees for 10-12 minutes, or until lightly brown. These freeze very well. Just take out as many as you need and reheat.