Butterhorn Rolls - cooking recipe

Ingredients

3 eggs
1/2 c. sugar
1 pkg. yeast
1 c. water
1/4 lb. butter (1 stick)
1 tsp. salt
5 c. sifted flour

Preparation

Combine sugar, yeast, salt and 1 cup flour in a large bowl. Heat water and butter to 128\u00b0 to 130\u00b0 with candy thermometer.
Add and slowly beat on low into flour mixture for 2 minutes.
Add eggs and 1 more cup of flour.
Again, beat slowly to mix, then medium speed for 2 minutes.
Take beaters out and add enough flour to make a soft dough.
Knead.
Watch you don't get too much flour in them. When dough doesn't stick to board, put into greased bowl and let rise to double in bulk.
Punch down.
Divide in 4 parts.
Roll 1/4-inch thick.
Using pastry brush, spread with melted butter. Cut in pie shaped angles and roll like you would for crescent rolls.
Start at wide area first.
Let rise.
Partially bake at 400\u00b0 until begins to brown.
Cool.
Freeze on cookie sheet, then bag them.
When you want rolls, take out desired amount and finish baking them.