Butterhorn Rolls

Place in a large bowl:


 * 1 cup sugar
 * 1 cup shortening
 * 1 tablespoon salt

Pour 2 cups boiling water over it. Cool to lukewarm. Beat 3 eggs for 10 to 15 minutes in mixer.

Dissolve:


 * 2 tablespoons yeast in ½ cup water

Beat into lukewarm mixture from above 3 cups white flour, add eggs and yeast. Beat well and add 2 cups of flour. You may add 4 to 6 tablespoons milk powder if you want. Add 1½ cup flour or more to make sticky dough stiffer & elastic. Put in greased bowl and refrigerate. Or let dough rise almost triple in bulk. Form butterhorn rolls: roll ⅓ of the dough out in a circle, and cut into 16 wedges with a pizza cutter. Let rise. Bake 15 to 20 minutes at 350°.