Butterhorn Rolls

Yield: 24 servings

4 1⁄2 to 5 cups all-purpose flour

2 1⁄4 teaspoons (1 package) rapid-rise or instant yeast 1 1⁄2 teaspoons salt

12 tablespoons (1 1⁄2 sticks) butter, divided

1 cup warm milk (110 degrees Fahrenheit)

1⁄2 cup granulated sugar

3 large eggs, beaten

1. Lightly grease a large bowl with cooking spray and set aside. In a different large bowl, mix together 4 cups flour, the yeast and salt. Melt 8 tablespoons (1 stick) of the butter in a small saucepan over medium heat; let cool.

2. In a bowl, mix together the melted butter, warm milk, sugar and eggs. Make a well in the middle of the flour mixture, and pour in the milk mixture. Stir until the mixture is shaggy and difficult to stir. Add more flour if necessary. Turn the dough out onto a lightly floured work surface and knead until the dough is smooth, about 5 to 10 minutes.

3. Shape dough into a ball and place in the greased bowl. Cover bowl with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.

4. Line 2 baking sheets with parchment paper or spray with nonstick spray. Melt the remaining 4 tablespoons butter over medium heat; let cool. Divide the dough into 3 equal pieces. Working on a lightly floured surface, roll each piece of dough into a 10-inch circle. Brush each circle with melted butter. Using a knife or pizza cutter, cut each circle into 8 equal wedges.

5. Starting at the wide end of each wedge, roll up the dough, ending with the pointed tip on the bottom. Place 2 inches apart on the prepared baking sheets and curl in the ends slightly to make a crescent shape. Cover the rolls with plastic wrap coated with cooking spray and let rise until the rolls are doubled in size, about 45 minutes.

6. Arrange 2 oven racks to the upper-middle and lowermiddle positions in the oven, and preheat to 325 degrees. Bake the rolls until golden brown, 25 to 30 minutes, switching and rotating the baking sheets halfway through baking. Serve hot or warm.

Per serving: 166 calories; 7 g fat; 4 g saturated fat; 39 mg cholesterol; 4 g protein; 23 g carbohydrate; 5 g sugar; 1 g fiber; 160 mg sodium; 21 mg calcium

Recipe from “America’s Best Lost Recipes” by the editors of Cook’s Country Magazine