Butterhorns

Recipe taken from Better Homes and Gardens (New Cook Book 1989).

Ingredients:

4 1/4 to 4 3/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup shortening, margarine, or butter (I use butter flavored Crisco shortening)
1/2 teaspoon salt
2 eggs

Directions:

Combine 2 cups flour and yeast in mixing bowl. 
Heat and stir milk, sugar, shortening, and salt just till warm (120-130 degrees (shortening is almost melted at this temp.))  Add to flour mixture along with eggs.
Beat in mixer on low speed for 30 seconds, scraping bowl constantly.
Beat on high for 3 minutes.
Using spoon, stir in as much of the remaining flour as you can.
Turn dough onto floured surface and knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic.
Shape dough into a ball and place into a greased bowl.  Turn once to grease entire surface.
Cover and let rise in a warm place till double (about 1 hour).
Punch dough down.  Turn out onto a lightly floured surface.
Divide dough in half.  Cover and let rest for 10 minutes.
Roll each half of the dough into a 12-inch circle.  Brush with melted butter.  Cut each circle into wedges.
To shape: begin at wide end of wedge and roll toward point.  Place point side down on baking sheet, placing rolls 2-3 inches apart.  Cover and let rise in a warm place till nearly double (about 30 minutes).
Bake in a 375 degree oven for 12-15 minutes or until golden brown.