5-hour Butterhorns or OUR FAVORITE ROLLS

Ingredients

• 1 tablespoon yeast
• 1/4 cup warm water
• 1/2 cup butter
• 3/4 cup scalded milk
• 1/2 cup sugar
• 3/4 teaspoon salt
• 3 eggs, well beaten
• 4 cups flour
• some flour
• 1/2 cup butter(margarine), melted

Instructions

1. In a measuring cup, soften yeast in warm water, set aside.
2. Heat milk in a sauce pan on the stove, then remove from heat and add cold butter.
3. After the butter is melted, stir in sugar, salt, and beaten eggs.
4. Put that mixture in a large mixing bowl, and stir in yeast/water mixture.
5. Add flour a cup at a time.
6. Mix to a soft dough; the dough should form strings from the edges as it mixes, then the dough is done.
7. Let it rise 1-2 hours in a covered bowl on the counter (it should double or triple in size in that amount of time).
8. ## Once Risen
9. Place 1/2 of the dough on a floured flat surface, and turn it over until it is dusted with flour; then knead dough a little and roll it out into a circle.
10. Brush 1/2 of the melted butter on the rolled out dough and spread it to the edges.
11. Cut into 16 pie-shaped pieces.
12. Roll each section from the wide end to the pointed end to make a crescent shape.
13. Place rolls on a greased/buttered cookie sheet.
14. Brush the tops of the rolls with butter.
15. Repeat with second 1/2 of dough.
16. Let rolls rise about 2 hours, uncovered, or until doubled in size.
17. Bake 12 minutes at 375 degrees.