Makes 48 rolls
- 9 cups all-purpose flour
- 2 packages yeast
- 2 cups milk
- 2/3 cup sugar
- 2/3 cup butter, plus extra butter for later
- 1 teaspoon salt
- 4 eggs
In large bowl, stir together 4 cups of the flour and the yeast. In saucepan, heat milk, sugar, butter, and salt until warm. (Butter should become melty – 120 degrees or so.) Add milk mixture and eggs to flour/yeast mixture. Beat with mixer on low speed for 30 seconds to combine. Then beat on high speed for 3 minutes. Mix in remaining flour.
Knead by hand on a a lightly floured surface, or use dough hook on mixer to knead for 6 to 8 minutes. Grease a large bowl. Shape dough into a ball. Place dough in bowl, turning once to grease the top. Cover and let rise in a warm place until double (about an hour).
Punch down dough. Divide into 4 equal portions. Let sit for 10 minutes. Shape into rolls.
To shape the rolls, use a rolling pin to roll each portion of dough into a large circle. Spread melted butter on circle of dough. Slice circle into 12 equal wedges (like pieces of pie). Roll each wedge to form the butterhorn shape.
Place shaped rolls point side down 2-3 inches apart on baking sheets. Let rise until double (about 30 minutes). Bake in preheated 375 degree oven for 12-15 minutes or until golden brown. Remove from oven, and spread melted butter over the top of each roll. Place rolls on cooling rack. When completely cooled, transfer to sealed bag or container for storage.
