Best Butterhorn Rolls - cooking recipe

Ingredients

1 pkg. yeast
sugar
1/4 c. lukewarm water
1/2 c. melted oleo
1 tsp. salt
1 c. scalded milk
3 well beaten eggs
4 1/2 c. all-purpose flour

Preparation

Dissolve yeast
and
1/2
teaspoon sugar in warm water. Let stand
for
several
minutes.
Combine
oleo
with 1/2 cup sugar. Add shortening mixture to milk; cool to lukewarm.
Add eggs and yeast
to
milk mixture.
Add flour; mix well.
Knead until dough is
smooth
and
elastic.
Place in
oiled pan and let raise until
doubled
in bulk.
Turn onto
floured board. Knead to smooth.
Divide
dough in two parts.
Roll each piece to 12-inch circle.
Cut
each circle into 16 pie pieces.
Roll each piece from base to center.
Let rise 30 minutes.
Bake at 350\u00b0 for 30 minutes.
Yields 42 rolls.