Butterhorn Rolls - cooking recipe

Ingredients

1 envelope dry or compressed yeast
1/4 c. warm water
3/4 c. scalded milk
1/2 c. melted shortening
1 tsp. salt
1/2 c. sugar
3 eggs, beaten
4 1/2 c. sifted all-purpose flour

Preparation

Dissolve yeast in lukewarm water for 10 minutes.
Combine milk, shortening, sugar and salt; cool to lukewarm.
Stir in dissolved yeast and eggs.
Gradually add flour, stirring with wooden spoon after each addition.
Knead continuously to a smooth elastic dough. Cover and let rise until double in bulk, about one hour.
Punch dough down; divide in two.
Roll each half on lightly floured board to a 12-inch circle of 1/4pinch thickness.
Brush with melted butter.
Cut each circle into 16 wedge-shaped pieces; roll each wedge, starting with rounded edge and rolling to point.
Arrange far apart on greased baking sheet with points underneath.
Brush with melted butter, cover and let rise until light, 45 to 50 minutes.
Bake in hot oven (400\u00b0) for 12 to 15 minutes.
Makes 32 rolls.