Butter Horn Rolls

Dissolve the yeast, 1 tablespoon sugar, and 1/4 cup lukewarm water in a large bowl. Then add remaining 1/2 cup sugar, salt, eggs, butter, remaining 1 cup lukewarm water, and flour. Mix by hand with a spoon until stiff. Cover with a lid or plastic wrap and put in the refrigerator overnight. The dough should about double, so I use a large bowl. When ready to use, roll out on a floured surface; dough will be sticky (very sticky). It is better if dough is used right from the refrigerator. Cut into triangles, roll them into crescent shapes and place on cookie sheets. After dough is rolled and placed on cookie sheets, brush with melted butter. Put in a warm place to rise about 2 hours. Bake at 350ºF for 10-15 minutes, depending on how big you make the rolls. Makes 24 to 48, depending on size.

Dough can be kept in the refrigerator for several days. Also, I use the dough for danish, cinnamon rolls, or pepperoni twists. The dough is easy to use.