Butterhorns

1 pkgs. dry yeas (2 tbsp)
1/3 cup warm water
9 cups flour (divided 4 & 5)
2 cups warm milk
1 cup shortening
1 cup sugar
6 eggs
2 tsp salt
3 to 4 tbsp. butter or margarine, melted (optional-can use to brush dough before rolling or after baked.)

Dissolve yeast in water.
Combine 4 cups flour, milk, shortening, sugar, eggs and salt; beat 2 minutes or until smooth.
Mix with yeast mixture.
Add enough remaining flour to form a soft dough.
Place in a greased bowl, turning once to grease top.
Divide into equal parts.
Roll into a 9" circle.
Cut each circle into 8 pie pieces.
Roll wedges from wide to tip and pinch to seal.
Place rolls tip down on cookie sheets and freeze.
Put in bags and keep frozen until ready to use.
To bake, place on greased baking and let thaw (up to 5 hours) until double in size.
Bake at 375F for 12 to 15 minutes. (lightly browned)
Can use cinnamon and sugar to roll in before freezing or baking.