Butterhorn Rolls

By Karen Harris

• 1 c butter, melted
• 1 c sugar
• 2 tsp salt
  • Cream in sugar and salt to melted butter.
• 6 eggs, slightly beaten
• Add eggs to sugar and butter mixture.
• 2 c flour
• Add to wet mixture.
• 2 Tbl yeast
• 2 c warm water
  • Dissolve yeast in warm water and add a pinch of sugar.  Allow to double in size, about 10 – 15 minutes.  Add to dough mixture and mix with whisk by hand (do not use machine or electric mixer) well.
• 6 c flour
• Add remaining flour to mixture.  Let raise for about 45 – 60 minutes.
• additional butter, melted

Divide dough in 4ths. Roll out into a large circle (about 1/4 inch thick) and brush with a little bit of additional melted butter.

Cut in 12ths. Roll and form into crescent shapes and place on buttered cookie sheets (you just need to butter the pans once, not every time in between).

Let raise for 10 minutes. Bake for 8-10 minutes on 400 degrees.