Butterhorn Rolls(Never Fail)

• 1 c. milk
• 1/2 c. lukewarm water
• 1/2 c. sugar
• 1 tsp. salt
• 5 c. sifted flour
• 1 cake compressed yeast
• 1/2 c. melted vegetable shortening
• 3 eggs, beaten slightly

1. Scald and cool the milk.
2. Add yeast that has been soaked in the warm water.
3. Add shortening, sugar, salt and eggs.
4. Stir well. Add flour and stir well for 2 minutes with spoon.
5. Cover with towel and let rise in large mixing bowl, greased, until double or more in bulk.
6. Divide dough into 3 parts and roll 1/2-inch thick into "pie shape" on floured board.
7. Cut each pie shape into quarters, then each quarter in thirds.
8. Begin at large end and roll into rolls; place on greased cookie sheet 2 inches apart.
9. Let rise until double in size.
10. Bake at 375u0b0 about 12 minutes.
11. Makes 36 medium size rolls.

milk, water, sugar, salt, flour, yeast, vegetable shortening, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346313 (may not work)