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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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