Would it be Thanksgiving with Mom's Butterhorns?

Here is the recipe for my Mom's Butterhorns.

1 Cake Yeast (1 1/4 T. Dry)
1/4 C Water
3/4/ C Milk, Scalded (I do this in the Microwave)
1/2 C Sugar
1 tsp Salt
3 Beaten Eggs
4 1/2 C sifted flour (I like using bread flour, more gluten)
1/2 C shortening (oops this year I was out of shortening and so I used butter)

Soften yeast in warm water.(This is called proofing, I like to add about a teaspoon of the sugar to give the yeast something to munch on.) Combine milk, shortening, sugar and salt; cool to lukewarm. (If you dip your finger into it you say Ahhhhhh, not ARRRRGGGGHHHH) Add yeast mixture and mix well. Add eggs, then flour (add the dough about a cup at a time); mix to smooth, soft dough. Knead lightly on floured surface. Place dough in greased bowl, turning once to grease surface; cover and let rise till double in bulk.
Divide dough in thirds; roll each third on lightly floured surface to 9 inch circle. Brush with melted fat (more butter). Cut each circle in 12 to 16 wedge-shaped pieces, roll each wedge, starting with wide end and rolling to point. (Tip, pinch the tip to the body of the roll so it won't come undone during baking)

Arrange the rolls on a baking sheet and allow to rise before baking.

Bake in hot oven (400o) 15 minutes.

Makes 3 dozen rolls