Butterhorn Dinner Rolls

• Dissolve in a small bowl:
• 2 c. warm water
• 3 T. yeast
• 1/4 c. sugar
• Mix in a large bowl in order given:
• 2 c. HOT milk
• 2 c. butter, soft/melty
• 1 c. sugar
• 1 T. salt
• 4 eggs
• yeast mixture
• 8 c. flour

Mix well. Add 6 c. of flour. Knead on a floured (about 1/2 c. flour) surface 3-4 times. Dough should not be sticky at all. If it feels sticky, sprinkle on 1/2 c. flour at a time. Then wash you hands very well and dry them completely. Go back to your dough and knead. It should not be sticky now. Rise dough in a greased bowl that is covered with plastic wrap or a damp muslin cloth.

Grease the counter top with a little bit of vegetable oil. Dump dough onto it. Form a log and cut in halves repeatedly until you end up with 8 pieces. Roll each piece into a 12″ circle using a rolling pin. Next, I use a pizza cutter to cut into 12 pie pieces. Each “pie” piece then gets rolled up. Start at the wide end of the pie piece and roll up to the skinny end. Now it looks like a crescent roll! Place the roll onto a greased cookie sheet. Rise again for maybe 30 minutes. Bake at 400 degrees for 12-15 minutes. I bake them for 7 minutes and then swap the pans top to bottom and bottom to top and then bake again for 6 minutes. Sometimes they have to go a tad bit longer to be golden brown. Remove from pan immediately to a cooling rack. Cool completely before storing in air tight containers or bags. Keep in mind this recipe makes 8 dozen rolls. I make a large batch and keep them in the freezer. Otherwise cut the batch in half and make 4 dozen rolls!