Title: Crescent rolls (butterhorns)
 Categories: Breads, Famfavorite
      Yield: 18 Servings
 
      5 c  FLOUR (BREAD FLOUR PREFERED)
      2 x  PACKAGES DRY YEAST
      1 c  MILK
    1/2 c  SUGAR
    1/2 c  SHORTENING
      2 ts SALT
      3 x  EGGS
 
  IN A LARGE MIXING BOWL, COMBINE 2 CUPS FLOUR AND YEAST. IN A SAUCE
  PAN PAN HEAT MILK, SUGAR, SHORTENING AND SALT TO 115 DEG F. ADD TO
  DRY MIX AND ADD EGGS, MIXING FOR 1/2 MINUTE AT LOW SPEED. MIX AT HIGH
  SPEED FOR 3 MINUTES. BY HAND STIR IN ENOUGH FLOUR TO MAKE A
  MODERATELY STIFF DOUGH. KNEAD UNTIL SMOOTH AND ELASTIC, SHAPE INTO A
  BALL AND LET RISE UNTIL DOUBLED. DIVIDE DOUGH INTO 3 EQUAL PARTS AND
  ROLL EACH INTO A CIRCLE ABOUT 12". CUT INTO 12 WEDGE SHAPED PARTS AND
  ROLL EACH FROM WIDE EDGE INTO A TIGHT CRESCENT SHAPE . PLACE WITH
  POINT DOWN ON A GREASED BAKING SHEET. COVER AND LET RISE UNTIL
  DOUBLED. BAKE AT 375 FOR 10 - 12 MINUTES.