Nan's ButterhornsIn a small bowl, lightly beat 3 eggs, then set the bowl in a sink of hot water to warm the eggs.
In a large bowl, put:
4 1/4 Cups All-Purpose Flour
1/2 Cup Sugar
1/2 tsp. salt
3/4 Cup Butter-Flavor Crisco
Mix the above together until it's crumbly. I use a pastry blender--it's work, but it turns out best.
In a small saucepan, heat 1 Cup of Milk to 117-120 degrees F. When you've warmed the milk to the correct temperature, whisk in 1 packet of Rapid-Rise Dry Yeast. Use a candy thermometer to make sure you get the temperature right--you can kill the yeast if the milk is too cool or too warm.
When the yeast is thoroughly dissolved, add the warmed eggs and the milk/yeast mixture to the dry ingredients. Blend it all together with a large wooden spoon. When it's well-mixed, cover the bowl with a tea towel and set it someplace warm to rise. I usually turn on my oven to 350 degrees before I start the rolls and then set the bowl on top on the stove. That's plenty warm. Or you can place it on your dryer if you're doing laundry that day.
After the dough has doubled in size, dump it onto a floured board and knead a little flour in very lightly--just enough to make the dough not too sticky. Cut the dough into 3 equal pieces and roll each piece out into a 10-12-inch circle. Cut the dough like a pizza into 8 equal triangles. Starting with the wide edge, roll each slice into a crescent and place them on a cookie sheet. When you're all done cutting you should have 24 rolls.
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