"Grandma Louise's Make Ahead Butterhorns"

2 pkg active dry yeast

1/3 cup warm water (110-115°F)

9 cups flour divided

2 cups warm milk (110-115°F)

1 cup shortening

1 cup sugar

6 eggs

2 t salt

3-4 T butter or margarine, melted

In a large mixing bowl, dissolve the yeast in water. Add 4 cups flour, milk, shortening,

sugar, egg, and salt. Beat for 2 minutes or until smooth. Add enough remaining flour

to form a soft dough. Turn onto a floured board and knead lightly. Place in a greased

bowl and turn the dough once to grease the top. Cover and let rise on a warm place until

doubled (about 2-3 hours). Punch down dough and divide into 4 equal parts. Roll each

into a 9 inch circle and brush with butter. Cut each circle into 8 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. Let dough rise until doubled in size. Bake on greased baking sheets at

375°F for 12-15 minutes, or until lightly browned. Remove from baking sheets and serve

immediately or let cool on wire racks.

To freeze: Freeze dough on baking sheets. When frozen, place in freezer bags and keep

frozen until needed (no more than 2-3 weeks). To bake, place on greased baking sheets

and allow the dough to thaw and double in size (about 5 hours). Proceed to bake as

directed above.