Butterhorn Rolls
Cool rise rolls, let rise overnight, no kneading needed.

1 cup shortening
1 cup milk
1/2 cup warm water (110°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

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.

Sift the flour and baking powder together and add to the wet mixture. Stir until combined then cover and refrigerate overnight.

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.

Bake rolls in a preheated 400° F oven for 5 to 8 minutes.