Butterhorns

Found in my recent TOH magazine. Light and tasty rolls and very easy to make them. Please add in time for rising.

• Ready In: 45 mins
• Serves: 24
• Yields: 24 rolls

Ingredients

• 1  tablespoon active dry yeast
• 1  teaspoon sugar
• 1⁄3 cup sugar
• 1⁄2 cup warm water (110 - 115 degrees)
• 1⁄2 cup butter, softened
• 1⁄2 cup  warm 2% milk (110 - 115 degrees)
• 1  egg
• 3⁄4 teaspoon salt
• 4  cups all-purpose flour

Directions

1. In a large bowl, dissolve yeast and 1 teaspoon 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.
2. 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.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. 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.
4. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 10-12 minutes or until golden brown. Remove from pans to wire racks.