Butterhorn Rolls - cooking recipe

Ingredients

2 pkg. yeast
1 c. boiling water
1 c. sugar
10 to 10 1/2 c. flour
3 eggs
1/4 c. lukewarm water
1 c. shortening or margarine
1 Tbsp. salt
1/2 c. dry instant milk

Preparation

Dissolve yeast in the lukewarm water.
Pour boiling water over shortening, sugar and salt; beat with mixer until soft.
Add 1 cup cold water; mix well.
Add 5 cups flour, dry milk and eggs; mix well.
Add yeast.
Add gradually 5 to 5 1/2 cups flour.
When too stiff for mixer, knead by hand until smooth and elastic.
Grease the top well and cover with waxed paper; place in refrigerator to rise, or on counter.
Make into desired shape rolls anytime in the next 3 to 4 days and let rise until double in size.
Bake at 400\u00b0 for 15 to 20 minutes.