Butterhorn Rolls

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1 pk YEAST 1 1/2 ts SALT
1 1/4 c WARM WATER 3 ea EGGS, BEATEN
1/2 c SUGAR 5 c FLOUR
1/2 c MELTED SHORTENING
18 servings
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.