3/4 c. warm water (not hot, 100 to 115°F)
2 pkg. active dry yeast
1/2 c. sugar
1 tsp. salt
2 eggs
1/2 c. soft shortening (part butter)
4 c. Gold Medal flour

In bowl, dissolve yeast in water. Measure flour by dip-level-pour method or by sifting. Stir remaining ingredients, except half of flour, into yeast. Add rest of flour. Mix until smooth. Scrape dough from sides of bowl; cover with cloth.

Let rise in warm place (85°F) until double, about 1 1/2 hours. Divide in half. Shape as butterhorns. Cover; let rise until double, 1 hour. Brush with butter. Heat oven to 400°F (moderate hot).

Bake 12 to 15 minutes or until rich golden brown.

Makes 32 rolls.