Butterhorn Rolls
1/2 cup warm water
2 Tbsp Instant yeast
2 Tbsp sugar
2 cups milk
6 beaten eggs
1 cup sugar
6 Tbsp melted butter
2 tsp salt
8-11 cups flour
Dissolve yeast and sugar in water and let stand for a few minutes until foamy. Meanwhile, scald milk in the microwave (usually 1 or 2 minutes) and then cool to lukewarm. Add the milk, eggs, sugar, butter and salt to the yeast mixture and stir. Add flour, one cup at a time and mix well until the dough is soft and pliable. Place in a lightly greased bowl and cover. Let rise in a warm place for 5 hours.
After the first raise, divide dough into five pieces. Roll each piece into a large circle, 1/4" thick. Cut circle into 12 or 16 wedges (depending on how big you want your rolls. I do 16. They are a bit smaller, but we end up with more rolls this way) Roll up from the widest end to the tip, creating a butterhorn shape. Place on greased baking sheets and brush tops generously with melted butter. Let rise for 3 hours. Bake @ 350 degrees for 13-14 minutes. Brush tops again with butter immediately after removing from the oven.
You can also do this in the bread machine on the 'Dough Setting' and it cuts down your raising time. I can only fit half a recipe in mine, but it mixes and does the first rise all in 1 1/2 hours. Then I roll them out and let them raise again for the needed 3 hours. Bake as usual.
