You are here: Home » Recipes » Butterhorns Butterhorns Recipe by American Profile Yield 32 servings PrintEmail "This recipe was my mother-in-law's. Butterhorns are soft and fluffy and almost melt in your mouth." Ingredients 1 package (1/2-ounce) active dry yeast1/2 cup plus 1 tablespoon sugar1 cup warm water (115F)3 eggs, well beaten1/2 cup plus 2 tablespoons butter, melted, divided1 teaspoon salt4 1/2 cups all-purpose flour Instructions 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.