Crescent Rolls (Butterhorns)

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Title: Crescent Rolls (Butterhorns)
Categories: breads
Yield: 18 servings

5 c flour (bread flour prefered)
2 packages dry yeast
1 c milk
1/2 c sugar
1/2 c shortening
2 ts salt
3 eggs

In a large mixing bowl, combine 2 cups flour and yeast. In a sauce
pan pan heat milk, sugar, shortening and salt to 115 deg F. add to
dry mix and add eggs, mixing for 1/2 minute at low speed. Mix at high
speed for 3 minutes. By hand stir in enough flour to make a
moderately stiff dough. Knead until smooth and elastic, shape into a
ball and let rise until doubled. Divide dough into 3 equal parts and
roll each into a circle about 12". Cut into 12 wedge shaped parts and
roll each from wide edge into a tight crescent shape. Place with
point down on a greased baking sheet. Cover and let rise until
doubled. Bake at 375 for 10 - 12 minutes.


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