Butterhorn Rolls

Ingredients:

• 1 package (1/4oz) active dry yeast
• 2 tablespoons warm water (115° max)
• 2 cups warm milk (115° max)
• 1/2 cup sugar
• 1 egg, beaten
• 1 teaspoon salt
• 6 cups all-purpose flour
• 3/4 cup butter or margarine, melted
• additional melted butter

Instructions:

In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, salt and 3 cups flour, then beat until smooth. Beat in the butter and remaining flour, but do not knead. Place the dough in a greased bowl, cover and refrigerate overnight. Punch the dough down and divide in half. On a floured surface, roll each half into a 12-inch circle, then cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place the rolls, point side down, 2 inches apart on greased baking sheets. Cover and let rise in a warm place until they have doubled in size, about 1 hour. Bake at 350° for 15 to 20 minutes or until golden brown. Immediately brush the tops of the baked rolls with melted butter.