Title: Butterhorn rolls
 Categories: Breads
      Yield: 18 Servings
 
      1 pk YEAST
  1 1/4 c  WARM WATER
    1/2 c  SUGAR
    1/2 c  MELTED SHORTENING
  1 1/2 ts SALT
      3 ea EGGS, BEATEN
      5 c  FLOUR
 
  DISSOLVE YEAST IN WARM WATER. ADD SUGAR, MELTED SHORTENING, SALT, AND
  EGGS. MIX WELL. STIR IN FLOUR, A LITTLE AT A TIME UNTIL A SOFT DOUGH
  FORMS. PLACE IN A GREASED BOWL, TURNING ONCE TO COAT, COVER AND PLACE
  IN A WARM SPOT. LET RISE FOR 1 HOUR OR UNTIL DOUBLED IN SIZE. (YOU
  MAY REFRIGERATE THE DOUGH IN A COVERED BOWL IF NEEDED UNTIL READY FOR
  USE). DIVIDE DOUGH INTO THIRDS. ROLL EACH PIECE OF DOUGH INTO A
  CIRCLE 1/4" THICK. SPREAD CIRCLE WITH MELTED BUTTER. CUT DOUGH INTO
  12 WEDGE SHAPED PIECES. ROLL EACH PIECE, STARTING FROM THE WIDE END,
  INTO A CRESENT SHAPE. COVER AND LET RISE FOR 1 HOUR. BAKE ON A
  GREASED BAKING SHEET AT 350 DEG F. FOR ABOUT 10 MINUTES OR UNTIL
  GOLDEN BROWN. BRUSH TOPS WITH BUTTER. DOUGH CAN BE USED FOR CINNAMON
  ROLLS ALSO. ROLL DOUGH INTO A RECTANGLE AND BRUSH WITH BUTTER.
  SPRINKLE WITH CINNAMON - SUGAR MIXTURE. ROLL UP JELLY ROLL STYLE, AND
  CUT INTO 3/4" THICK SLICES. PLACE ON GREASED BAKING SHEET AND BAKE
  FOR 10 MINUTES AT 350 DEG F.