- Yield 32 servings
"This recipe was my mother-in-law's. Butterhorns are soft and fluffy and almost melt in your mouth."
- 1 package (1/2-ounce) active dry yeast
- 1/2 cup plus 1 tablespoon sugar
- 1 cup warm water (115F)
- 3 eggs, well beaten
- 1/2 cup plus 2 tablespoons butter, melted, divided
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour
- Dissolve yeast and 1 tablespoon sugar in warm water in a small bowl.
- Combine eggs, 1/2 cup melted butter, salt and 1/2 cup sugar in a large bowl; beat well. Add yeast mixture to egg mixture. Stir in 3 cups flour and beat with a wooden spoon. Quickly work in remaining 11/2 cups flour. Dough will be quite soft. Cover bowl with plastic wrap and refrigerate overnight.
- Divide dough into 4 sections. On a lightly floured surface, roll each section into a 12- to 14-inch circle. Brush each section with 1/2 tablespoon melted butter. Cut each round into 8 wedges. Roll up, starting at the large end, and shape into crescents. Place on greased baking sheets and cover with plastic wrap. Let rise in a warm place until doubled in size, about 2 hours.
- Preheat oven to 375F. Bake 10 to 12 minutes, until lightly browned. Serve warm. Makes 32 rolls.
Bonita Martin, Danville, Pa.