Butterhorn Dinner Rolls

Delicious, warm, buttery rolls.  These freeze very well.  I wrap them in foil and store in a gallon size freezer bag.

Ingredients:
1/2 cup low-fat milk
1/4 cup sugar
2 teaspoons salt
3 tablespoons butter
6 3/4 teaspoons or 3 pkg active dry yeast ( NOT rapid rise)
1 1/2 cups warm water
5-6 cups all-purpose flour
Melted butter

Directions:

• Place milk, sugar, salt and butter in small saucepan.  
• Heat over low heat until butter melts and sugar dissolves.  Cool to lukewarm
• Dissolve yeast in warm water in warmed mixer bowl
• Add lukewarm milk and 4 1/2 cups of flour.  Mix on low speed for 1 minute using dough hook.
• With mixer running, add remaining flour, 1/2 cup at a time until dough starts to pull away from sides of bowl
• Knead about 2 minutes longer until smooth and elastic
• Place dough in greased bowl.  Cover and let rise 15 minutes in warm spot.
• Divide dough in half.  
• Turn one half dough onto lightly floured surface.  Pat/roll in to a 12 inch circle.
• Using a pizza cutter or long knife, cut the dough in 12 triangular slices, like a pizza
• Brush the top of the dough lightly with melted butter
• Roll up each triangle starting with the wide end.  Tuck point under and bend roll to a crescent shape.
• Place on greased cookie sheet, cover and let rise in a slightly warm oven for 15 minutes.
• Repeat with other half of dough
• Bake at 400 degrees for 10-12 minutes until golden brown
• Remove from pan and cool on wire rack

Yields 24 dinner rolls