Make-Ahead Butterhorns

• 2 (1/4 oz. each) pkg. active dry yeast
• 1/3 c. warm water (110~ to 115~)
• 9 c. flour, divided
• 2 c. warm milk (110~ to 115~)
• 1 c. shortening
• 1 c. sugar
• 6 eggs
• 2 tsp. salt
• 3 to 4 Tbsp. butter or margarine, melted

1. In a large mixing bowl, dissolve yeast in water.
2. Add 4 cups flour, milk, shortening, sugar, eggs and salt; beat for 2 minutes or until smooth.
3. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead lightly.
4. Place in a greased bowl, turning once to grease top.
5. Cover and let rise in a warm place until doubled, about 2 to 3 hours.
6. Punch dough down; divide into four equal parts.
7. Roll each into a 9-inch circle; brush with butter.
8. Cut each circle into eight pie-shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal. Place rolls, tip down, on baking sheets; freeze.
9. When frozen, place in freezer bags and keep frozen until needed.
10. To bake, place on greased baking sheets; thaw 5 hours or until doubled in size.
11. Bake at 375u0b0 for 12 to 15 minutes or until lightly browned. Remove from baking sheets and serve immediately or cool on wire racks.
12. Yield:
13. 32 rolls.

active dry yeast, warm water, flour, warm milk, shortening, sugar, eggs, salt, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=778113 (may not work)