Butterhorn Rolls

This is not your average "throw together in a few minutes" recipe, but the outcome is oh so much better than any regular roll.  Buttery and delicious, these are perfect for the upcoming holidays and special occasions.

As you can see from the photo, they are ginormous, so if you choose to make them smaller you will be left with enough to feed a small army

OR... you can freeze some before baking to enjoy these any day of the week.

Butterhorn Rolls

Recipe from Sharon Zobell

2 pkg. dry yeast

1/2 c. warm water

1 Tbsp. sugar

1 1/2 c. milk, scalded

1 c. butter

1 c. sugar

2 tsp. salt

6 eggs, beaten

9 c. flour (exactly)

Put yeast in water with 1 Tbsp. sugar and set aside.

Scald milk on stove.

Add butter, 1 c. sugar and salt to milk and cool slightly.

In large mixer add milk mixture, yeast and eggs.

Add half of the flour and mix until blended.

Add remaining flour until soft dough forms.

Put in large bowl and let rise until double in size.

Once doubled, punch down and divide dough in half.

With each half, roll out round.

Spread 1/2 stick of softened butter onto dough and cut into 12-16 wedges (like a pizza).

Roll up wedges from wide end to small and place on a greased cookie sheet.

Let rise for 1 1/2 hours (or until doubled).

Bake at 350 for 10-12 minutes.

Makes 24-32 enormous rolls.

If freezing:

Place rolled wedges on a baking sheet and put directly into freezer instead of baking.

To thaw: place on greased cookie sheet for 4 hours, or until doubled in size.

Bake at 350 for 10-12 minutes.