Mom’S Butterhorns

1. 1

   Sprinkle 2 teaspoons sugar and yeast over 1/2 cup warm water in a mixing bowl. Let stand 10 minutes.

2. 2

   Beat in eggs, oil, remaining 1/2 cup sugar, salt, remaining 4 cups warm water, and 6 cups flour. Switch to the dough hook attachment, and mix in remaining 6 cups flour. Up to 1 cup less or more flour may be needed to make a dough that is soft but not too sticky. Let rise 45 minutes.

3. 3

   Punch dough down, then let rise 45 minutes again. Prepare 3 baking sheets with parchment paper or pans enough to hold 3 dozen rolls.

4. 4

   Punch dough down, and divide into 4 balls. Roll out each portion into a 12-inch circle. Spread 2 tablespoons softened butter over each, leaving the center free of butter so the dough will stick and hold the roll shut. Cut each circle into 8 wedges and roll up to the center individually.

5. 5

   Sprinkle remaining 1/4 cup flour in a light layer on your work surface. Roll each butterhorn in flour, or dip the tops so they are dusted with flour. Place on pans and let rise 20 minutes.

6. 6

   Preheat oven to 350u00b0F. Bake rolls 20-25 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.

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