Mom's Holiday Butterhorns

by Rachel Lillian
Rolls Mom makes every Thanksgiving and Christmas

Ingredients
1 Tablespoon dry yeast
¼ cup warm water
pinch of sugar
½ cup butter
¾ cup milk
½ cup sugar (scant)
3 beaten eggs
¾ tsp. salt
4 - 4 ½ cup flour (scooped not measured)
¼ - ½ cup butter softened

Instructions
Combine Yeast, Warm Water, and Pinch of Sugar. Allow to stand until it foams, then stir down. Melt butter in a heavy saucepan; add milk immediately and remove from heat. Blend sugar, eggs, salt and dissolved yeast. Add milk mixture. Blend in enough flour to make a soft dough. Mix until the texture is stretchy.
Turn dough (which is very soft and should remain so) onto floured surface. Knead slightly to handle. Divide in half. Roll each half into a circle (12 - 14 inches). Spread with softened butter. Cut pie fashion into 16 pieces. Roll each piece loosely from large to small end. Place close together on baking sheet. Freeze for about 2 hours. Pack carefully into freezer bag. Return to freezer.
Five or Six hours before serving, remove rolls from freezer and place on greased (spray with Pam) baking sheet. Cover lightly with towel and allow to rise at room temperature until double. Optional: Can brush rolls with egg wash (1 beaten egg with 1 tsp. water). Bake at 375 degrees for 12-15 minutes.