Freckled Butterhorn Rolls

1. 1

   In a large bowl, dissolve yeast in milk. Add butter, sugar, eggs, salt and 4 cups flour. Beat until smooth. Stir in wheat germ and enough remaining flour to form a soft dough.

2. 2

   Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. 3

   Punch dough down. Turn onto a lightly floured surface, divide into four portions. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed end down 2 in. apart on greased

4. 4

   . Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes.

5. 5

   Bake at 375u00b0 for 12 minutes or until light golden brown. Remove from pans to wire racks.

* Per serving · 4 servings · Values may vary.

No additional tips available.