Butterhorns

Makes 8 dozen rolls

Ingredients

• 2 Cups milk, scalded
• 2 Packages granular yeast
• 1 Cup Shortening
• 1 Cup sugar
• 2 tsp Salt
• 6 beaten Eggs
• 9 Cups flour

Instructions

1. Add yeast to cooling milk.
2. Combine shortening, sugar, and salt in electric mixer on low speed
3. Add milk and yeast to shortening mixture.
4. Add Beaten eggs.
5. Add half of flour, and increase speed to medium.
6. Beat 2 minutes.
7. Stir in remaining flour by hand.
8. Put soft dough on well floured board.
9. Knead lightly.
10. Put in greased bowl.
11. Cover with a napkin and let rise 3 hours or until doubled in bulk.
12. Divide dough into 6 equal portions.
13. Roll each portion on lightly floured surface to a 9 inch circle.
14. Brush with melted butter.
15. Cut each circle in 16 wedge shaped pieces.
16. Roll each wedge starting with wide end rolling to a point.
17. Arrange on cookie sheet and freeze OR if used immediately arrange in greased baking pan and brush with butter.
18. Cover and let rise until double in bulk or very light.
19. Bake 425 degree oven 10 t0 12 minutes until browned.
20. When frozen they can be put in plastic bags.
21. You can take out the amount needed.
22. Let rise in warm place.
23. Do not touch in pans.
24. Will keep in refrigerator about 3 weeks.