The Best Rolls EVER!!!!

Butterhorn Rolls

2 pkgs yeast

1 T sugar

1 c warm milk

½ c butter (not margarine)

½ c sugar

1 ½ t salt

3 eggs

5 c flour

Prepare yeast by adding 1 T sugar & 1/3 c warm water to yeast, let set 5 minutes. Scald milk, butter, ½ c sugar & salt. Cool to lukewarm. Add yeast, eggs & 1/3 of the flour. Beat vigorously until bubbles form on surface. Add the remaining flour 1 cup at a time, knead for 5 minutes. This will be a sticky dough. Let rise in warm place for 25-30 minutes. Divide dough into thirds. Roll each third into a 9 inch circle on a lightly floured surface, brush with melted butter. Cut into 12 wedge shaped pieces. Pull out ends of each wedge beginning at broad end, roll toward the point. Let rise on greased cookie sheet 45 minutes. Bake 400* for 9-11 minutes. Brush with melted butter.

*Hints: Some have a tendency to add more flour because it’s a sticky dough, but that ruins the rolls. Also the mixing part is vital. Let it mix long enough so the gluten gets working. I use my electric mixer to do that part. Again I let my mixer do the kneading part. When I roll the dough out, I use my pizza cutter to cut the rolls into the pizza shaped pieces. Don’t overbake them. This makes a soft & lovely as well as a yummy roll. Quick & easy!!!