Easy Butterhorn Rolls - cooking recipe

Ingredients

1 cup butter (or shortening)
1 cup milk
1 1/2 teaspoons active dry yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
2 eggs
1/2 cup white sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter, melted

Preparation

Combine 1 cup butter (or shortening) and milk in a small saucepan. Heat until butter is melted; set aside to cool.
Dissolve yeast and 1 teaspoon sugar in the warm water.
In a large bowl, beat the eggs, 1/2 cup sugar, and salt together.
Add the milk mixture and the yeast mixture in the egg mixture, stirring to blend.
Add the flour and baking powder; stir until no dry patches remain. The dough will be wet and sticky. Cover and refrigerate overnight.
Divide dough into four parts, and roll each part into 1/2 inch thick circles on a floured surface.
Spread surface with the melted butter. Cut each circle like a pie into 8 or 12 triangles, and roll up from larger to small end.
Place rolls point side down on a baking sheet, and allow to rise until doubled (1-3 hours, depending on the temperature and altitude.) Preheat oven to 400 degrees F (200 degrees C.).
Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.
Note: Prep time does not contain overnight or rising time.