Dissolve 1 package active dry yeast in 1/4 cup warm water (110 degrees). Combine 3/4 cup milk, scalded with 1/2 cup shortening, 1/2 cup sugar, and 2 teaspoons salt; cool to lukewarm. Add 1 cup flour and beat. Add yeast mixture and 3 eggs and beat well. Stir in 3 1/2 to 3 3/4 cups more flour, or enough to make soft dough.

Knead lightly on floured surface 5 to 8 minutes. Place dough in greased bowl, turning once to grease surface; cover and let rise until double (about 2 1/2 hours). Turn out on lightly floured surface. Divide dough in thirds; shape as desired.

Arrange rolls on greased baking sheets; brush with melted butter. Let rise until very light (about 1 hour). Bake in hot oven (400 degrees) for 10-12 minutes. Makes about 3 dozen.

NOTES: To make butterhorns, roll 1/3 portion of dough into 12-inch circle. Cut into 12 pie-shaped wedges. Roll up from wide end of wedge toward point. Place point down on baking sheet.

I usually just divide 1/3 of the dough into 10-12 pieces. Roll each piece into a "snake" about 10-inches long and tie in a "knot". (I've done this so many times, but it's hard to describe!)

I brush with melted butter after rolls come out of oven. Also, I usually add just a pinch more yeast and about a 1/4 teaspoon of sugar to the yeast mixture; this gets it going. The rolls should be very light. Never add cold eggs; when you start to get everything out, put your eggs in a pan of hot water and let them sit there until you're ready for them.