Butterhorn Rolls 
Makes 32 rolls  

1 cup shortening
1 cup milk
1/2 cup warm water (110 degrees F)
1 1/2 teaspoons active dry yeast
1 teaspoon white sugar
2 eggs
1/2 cup white sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
1 teaspoon baking powder
softened butter
                   
1. Melt and cool the shortening and milk. Dissolve the
   yeast and 1 teaspoon of the sugar in the warm water.
   Beat the eggs, 1/2 cup sugar and salt together.
   Combine the milk mixture, yeast mixture and egg
   mixture. 
2. Sift the flour and baking powder together and add to the
   wet mixture. Stir until combined then cover and
   refrigerate overnight. 
3. Divide dough into fourths and roll out on a floured
   surface. Spread top surface of the rolled out dough with
   the soft butter. Cut triangles (pie piece shaped) pieces
   and roll up from larger to small end. Place rolls on a
   baking sheet and allow to rolls to rise for 3 to 4 hours. 
4. Bake rolls in a preheated 400 degrees F oven for 5 to 8 mins.