Butterhorn Rolls - cooking recipe

Ingredients

1 pkg. dry yeast
1 1/2 c. warm water (105~ to 115~)
1/2 c. sugar
1 egg, beaten
1/4 c. butter or margarine, melted
1 tsp. salt
4 1/2 to 5 c. all-purpose flour
3 Tbsp. butter or margarine, softened and divided

Preparation

Dissolve yeast in 1/2 cup warm water in a large bowl; let stand 5 minutes.
Add remaining 1 cup of water and next 4 ingredients, stirring well.
Add enough flour to make a soft dough.
Turn dough out onto a floured surface and knead until smooth and elastic (about 4 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85\u00b0) free from drafts for 1 hour or until doubled in bulk.
Punch dough down and divide into thirds.
Roll each portion into a 10-inch circle on a floured surface; spread with 1 tablespoon butter.
Cut each circle in 12 wedges.
Roll up each wedge, beginning at wide end.
Place on greased baking sheets point side down.
Cover and let rise in a warm place free from drafts for 45 minutes or until doubled in bulk.
Bake at 375\u00b0 for 15 minutes or until browned.
Yields 3 dozen.