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BUTTERHORN ROLLS 
1 pkg. dry yeast
1 c. plus 3 tbsp. water
1/2 c. sugar
1/2 c. shortening
1 tsp. salt
2 eggs, beaten
4 c. flour, sifted
Butter, melted

Dissolve yeast in water, mix sugar, shortening, salt and eggs; stir in yeast and flour. Grease another bowl, add enough flour to pick up dough mixture and put in the greased bowl. Cover, refrigerate overnight. Roll dough out into a circle,. May need to add a little flour to keep rolling pin from sticking. Butter brush them. Cut into 16 wedges. Roll from large end to point. Place on greased cookie sheet. Let rise until double. Bake at 350 degrees until lightly brown. Brush top with butter.
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