Butterhorns 1 pkg. active dry yeast 2 1/2 Tablespoons warm water (110º to 115º) 4 1/2 cups flour, divided 1 cup warm milk (110º to 115º) 1/2 cup shortening 1/2 cup sugar 3 eggs 1 teaspoon salt 1 1/2 to 2 Tablespoons butter or margarine, melted In a large mixing bowl, dissolve yeast in water. Add 2 cups flour, milk, shortening, sugar, eggs and salt; beat for 2 minutes or until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead lightly. Place in greased bowl, turning once to grease top. cover and let rise in a warm place until doubled, about 2-3 hours. Punch dough down; divide into two equal parts. roll each into a 9-in. circle; brush with butter. 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. when frozen, place in freezer bags and keep froze until needed. to bake, place on greased baking sheets; thaw 5 hours or until doubled in size. Bake at 350º for 10 minutes on standard bake or until lightly browned. Remove from baking sheets and serve immediately or cool on wire racks. By Torans Soft Treasure