Butterhorn Rolls

400° - 10-12 minutes. Serves 6 dz

Ingredients:

• 2 cups milk, scalded
• 2 packages yeast -dissolved in 1/4 cup warm water (This would be for traditional yeast. Since I use instant yeast, I do not proof the yeast first.)
• 1 cup butter (oil and shortening are also options)
• 1 cup sugar
• 2 tsp salt
• 6 beaten eggs
• 9 cups flour

Directions:

1. Soften the active dry yeast in warm water.
2. Combine hot milk, butter, sugar and salt: cool to lukewarm.
3. Add 1 cup of the flour.
4. Add yeast mixture and eggs. Beat well.
5. Stir in remaining flour or enough to make a very soft dough.
6. Turn out on lightly floured surface, and knead lightly 5 to 8 minutes.
7. Place dough in bowl and let rise until double – about 1-2 hours (but will vary based on home temp).
8. Divide into 6 equal parts. Roll each part on lightly floured board to a 9 inch circle.
9. Brush with melted butter.
10. Cut each circle into 12 wedges (like a pizza): roll each wedge, starting with wide end and rolling to point.
11. Arrange rolls, poin down, on greased cookie sheet: brush with melted butter.
12. Cover and let rise till very light (about 45 minutes).
13. Bake in hot oven (400 degrees) 10-12 minutes. Makes six dozen rolls. 

Notes:

You may halve the recipe if that is too many, but they are great to freeze in Ziplock bag.

source: Balancing Beauty and Bedlam

image courtesy Morgue File