Butterhorn Rolls - cooking recipe

Ingredients

1 c. milk scalded
1/2 c. shortening
1/2 c. sugar
1 1/2 tsp. salt
2 pkg. yeast
3 eggs beaten
4 1/2 c. flour (maybe a little more)

Preparation

Scald milk, then combine shortening, sugar and salt.
Set aside until lukewarm.
Add yeast, stir.
Add eggs, then flour. Mix until it feels elastic like, pliable.
Turn out onto a floured service and kneed until you feel bubbles crackling between your fingers.
Grease a bowl and put the dough into it, turn it over so the greased side will be up.
Cover and let rise until doubled in size.
Cut into 3 wedges, then roll out in a pie shape, butter, then cut like pie slices.
Roll big side to small side.
Then place on baking sheet.
Cover and let rise until double again. Bake at 425 for 8 minutes or until golden brown.
Brush with butter as soon as they come out of the oven.