Butterhorns

1 pk Active dry yeast

3 Eggs, beaten

1/4 c Water

4 1/2 c Flour

3/4 c Scalded milk

3/4 c Butter, melted

1/2 c Sugar

1/2 c Shortening

1/2 ts Salt

Soften yeast in warm water with 1 tbs of sugar. Set aside. In another large bowl combine milk, shortening, sugar, and salt. Cool to lukewarm then add yeast mixture and mix well. Add eggs. Measure in flour 1 cup at a time, mixing well until dough is smooth, soft and elastic, and no longer sticky. Knead lightly on floured surface. Form into ball. Place in warm bowl, cover and let rise in a warm, draft free place until doubled; about 2 to 2-1/2 hours with regular yeast. Punch down, knead lightly and divide into thirds. Roll each third into a 12 inch circle. Brush with melted butter. Cut into 12 pie-shaped wedges and roll (starting at wide end ending at the point) each wedge into a crescent. Brush each crescent with melted butter. Place on greased baking sheet and let rise until very light (about an hour). Bake at about 375 degrees for about 12 minutes or until light golden brown. Experiment with your oven, as the temperature can vary between 350 and 400 degrees. If the rolls burn on the bottom before turning light brown, the oven is too hot.