Shelly shared this Taste of Home butterhorn recipe with me and I had to pass it along to you. These rolls are so delicious! If you can't get around to making these now, put this recipe in your file and when you do get around to making them...you will thank me (just like I thanked Shelly :)
Prep: 35 min. + rising time
Bake: 10 min.
Yield: 2 dozen
1 Tbsp. active dry yeast
1 tsp. plus 1/3 c. sugar
1/2 c. warm water (110-115 degrees)
1/2 cup butter, softened
1/2 cup warm 2 % milk (110-115 degrees)
3/4 tsp. salt
4 cups all-purpose flour
In a large bowl, dissolve yeast and 1 tsp. sugar in warm water. Add the butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-inch circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 inches apart on greased baking sheets. Curve ends to form crescents.
Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 degrees for 10-12 minutes or until golden brown. Remove from pans to wire racks. Enjoy!