Butterhorn Rolls

Light, buttery and a great home-made substitute for Pillsbury Crescent Rolls. Adpated from a recipe by Tracy Schneider at Al Dente Blog. http://bit.ly/ay6EmT

• Ready In: 3 hrs 26 mins
• Yields: 32 rolls

Ingredients

• 3⁄4 cup milk
• 1⁄2 cup vegetable shortening, melted
• 1⁄2 cup sugar
• 1  teaspoon salt
• 1  tablespoon  yeast
• 1⁄4 cup warm water
• 1  teaspoon sugar
• 3  eggs, beaten
• 4 1⁄2 cups  sifted all-purpose flour (sift first, then measure)
• 3  tablespoons butter, melted

Directions

1. Scald milk over medium heat until bubbles appear around inside edge of pan. Immediately transfer milk into large bowl. Add shortening, sugar and salt. Stir until sugar dissolves, then set aside to cool to lukewarm, about 20 minutes.
2. Dissolve yeast and sugar in water and set aside until foamy, about 10 minutes.
3. Add eggs and yeast mixture to bowl; stir well until thoroughly combined. Gradually add flour, stirring until dough comes together.
4. Turn dough out onto floured surface and knead until smooth, about 10 minutes. Shape dough into ball, lightly dust with flour, place in large bowl; cover with plastic wrap. Set aside in a warm place until doubled in volume, about 1 1/2 hours.
5. Turn dough out onto clean surface and divide in half. Shape each half into a tight ball. Roll each ball out into a 14-inch circle. Brush with melted butter.
6. Using pizza cutter, divide circle into 16 wedges. Roll each wedge from the big end, tucking the tip underneath. Place rolls on Silpat-covered baking sheet about 2 inches apart, curling the ends towards each other to form a crescent. Brush tops and sides with remaining butter. Loosely cover with plastic wrap. Set aside to rise for 1 hour.
7. Bake in 350F oven until light golden in color, about 11 minutes.