Butterhorn Rolls

Makes 32 rolls

2 Tablespoons dry yeast, heaping
1/3 cup warm water
9 cups flour, divided
2 cups warm milk
1 cup butter, melted
1 cup sugar
6 eggs
2 teaspoons salt
3-4 Tablespoons butter, melted

In stand mixer, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth. Add enough remaining flour to form a soft dough. Knead in mixer until sides of bowl are clean, then knead two more minutes. Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).

Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter. Cut each circle into 8 pie-shaped wedges. Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets and either bake, or freeze. (If freezing, once frozen, place in freezer bags and keep frozen until needed.)

To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375 degrees until lightly browned. Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.