Butterhorn Rolls


1 cup milk, scalded
½ cup shortening
½ cup sugar
1 teaspoon salt
1 package yeast
3 beaten eggs
4 ½ cups flour

Combine milk, shortening, sugar, and salt; cool to lukewarm. Add crumbled yeast and stir well. Add eggs, then flour; mix to smooth, soft dough. Knead lightly on a floured surface. Place dough in a greased bowl; cover and let rise until at least doubled in bulk. Divide dough in thirds; roll each third on lightly floured surface to 9-inch circle. Brush with melted fat or butter. Cut each circle in 12 to 16 wedge-shaped pieces; roll each wedge, starting with wide end and rolling to point. For crescents, shape the curve on the baking pan. Arrange in a greased baking pan and brush with melted fat or butter. Cover and let rise until very light.
Bake in a moderately hot oven (400° or 425°) for 15 minutes.

This recipe is special to me because it was my great grandmother’s recipe. Everything she made was from scratch and she made them every thanksgiving. She was a very talented cook and baker and taught us that the best way is to make things from scratch. It is a tradition to have these rolls at my family’s thanksgiving and there are never leftovers.