Soft Butterhorn rolls

I first came across this recipe when I was in high school. I was in my FACS class learning how to make different dough’s. After making them, my teacher was amazed at how I had made them so big with so many layers. I left class feeling AMAZING, and passed them out to classmates and my study hall teacher. She loved them so much she asked me to make them for her for thanksgiving. I made her 24 rolls and she paid me $90! I figured the recipe was worth sharing if they are worth that much and they are not much work. They take time because you have to wait for them to rise, but they are so nice if you want rolls for the next day but don’t want to spend an entire day making rolls. I hope you can enjoy them as much as my family does!

Ingredients:

• 2 packages baking yeast (not quick rise)
• 1/4 c. warm water (110-115 degrees)
• 2 c. warm milk (110-115 degrees)
• 3/4 c. butter, melted
• 1/2 c. sugar
• 1 egg
• 1 tsp. salt
• 6 1/2 c. flour
• Additional melted butter

Day 1:

• Measure 1/4 c. water, taking the temperature of it before you add the yeast. In a small bowl, dissolve yeast in warm water.
• Warm the milk in the microwave or stove, taking the temperature. Melt butter in microwave.
• In a large bowl, combine the warm milk, butter, sugar, egg, salt, yeast mixture and 3 cups of flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (the dough will be sticky).
• Get a large metal bowl and grease it with spray or shortening, place dough in bowl and flip to cover both sides with grease.
• Cover bowl with a greased piece of plastic wrap and refrigerate overnight.

Day 2:

• Punch down the dough (literally make a fist and punch the dough, better if you have some pent up anger;) )
• Turn the dough onto a lightly floured surface; divide in half. Roll each into a 12 inch circle; cut each into 12 wedges. Roll up wedges from the wide ends. Place 2 inches apart on greased baking sheets, point side down. Cover with kitchen towels; let rise until doubled, about an hour (I like to set them by a heater or a warm place in my house).
• Bake at 350 degrees for 15-20 minutes or until golden brown. Immediately brush with additional melted butter. Remove from pans to wire racks to cool.
• Yield: 2 dozen