4 3/4 c. all purpose flour
1 pkg. active dry yeast
1 c. milk
1/2 c. sugar
1/2 c. shortening
2 tsp. salt
3 eggs

In a mixing bowl combine 2 1/2 cups flour and the yeast. Heat the milk, sugar, shortening and salt just until warm (115 to 120 degrees), stirring constantly until shortening almost melts. Add to dry mixture; add 3 eggs. Beat at low speed of mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in 2 to 2 1/4 cups of flour to make soft dough. Knead on lightly floured surface until smooth and elastic, 5 to 8 minutes. Shape into a ball.

Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double, 2 1/4 hours. Punch down; divide in thirds. Cover; let rest for 10 minutes. On floured surface roll each to a 12 inch circle. Shape into butterhorns. Arrange, point down, on greased baking sheets. Brush with melted butter. Cover; let rise until very light, about 1 hour. Bake at 375 degrees for 10 to 12 minutes. Makes 3 dozen rolls.

To make butterhorns: Roll dough to a 12 inch circle. Brush with melted butter. Cut into 12 wedges. To shape rolls, begin at the wide end of wedge and roll toward point.