Butterhorn Rolls

Source:	Damian
Category:	Bread/Dough/Rolls
Cuisine:	American
Servings:	24 Rolls
Cook Time:	00:12

Ingredients:
  2 package(s) Yeast
  1/3 cup(s) water
  1/2 cup(s) sugar
  1/2 cup(s) sweet unsalted butter
  2 tsp. salt
  2/3 cup(s) milk
  5 1/4 cup(s) all purpose flour
  3 slightly beaten eggs

Directions:
  1:	Soften active dry yeast in warm water (110f).


  2:	Combine sugar, butter, salt, and milk. scald until butter melts, then take off heat and cool to luke warm.

  3:	Add 1 1/2 cups flour to milk/butter and mix well.

  4:	Add yeast and eggs, mix well.

  5:	Add enough of the remaining flour to make soft dough.

  6:	Turn out unto a floured board and knead until smooth and elastic (about 5 to 8 minutes).  DO NOT use more than the 5 1/4 cups flour.  The dough will be soft and sticky.


  7:	Placed dough in a lightly greased bowl and let rise until doubled in bulk (about 1.5 hours).

  8:	Divide dough into three balls and let rest 10 minutes.

  9:	roll out each ball until about 1/4 inch thick, butter top side and slice into 8 triangles.  Roll each triangle into a butter horn roll and place on cookie sheet.  When all rolls are on sheet butter top of each roll.

  10:	Let rise about 2 hours (or more depending on when dinner is).

  11:	Preheat oven to 400f, and cook rolls 10 to 12 minutes until golden brown on top.