Butterhorn Rolls

Ingredients

• 1 pkg dry yeast
• 1 12 c warm water 105 to 115
• 12 c sugar
• 1 egg beaten
• 14 c butter or margarine melted
• 1 tsp salt
• 4 12 to 5 c all-purpose flour
• 3 Tbsp butter or margarine softened and divided

Directions

1. Dissolve yeast in 12 cup warm water in a large bowl let stand 5 minutes
2. Add remaining 1 cup of water and next 4 ingredients stirring well
3. Add enough flour to make a soft dough
4. Turn dough out onto a floured surface and knead until smooth and elastic about 4 minutes
5. Place in a well-greased bowl turning to grease top
6. Cover and let rise in a warm place 85 free from drafts for 1 hour or until doubled in bulk
7. Punch dough down and divide into thirds
8. Roll each portion into a 10-inch circle on a floured surface spread with 1 tablespoon butter
9. Cut each circle in 12 wedges
10. Roll up each wedge beginning at wide end
11. Place on greased baking sheets point side down
12. Cover and let rise in a warm place free from drafts for 45 minutes or until doubled in bulk
13. Bake at 375 for 15 minutes or until browned
14. Yields 3 dozen