Mom’s Butterhorns

Sprinkle 2 teaspoons sugar and yeast over 1/2 cup warm water in a mixing bowl. Let stand 10 minutes.

Beat in eggs, oil, remaining 1/2 cup sugar, salt, remaining 4 cups warm water, and 6 cups flour. Switch to the dough hook attachment, and mix in remaining 6 cups flour. Up to 1 cup less or more flour may be needed to make a dough that is soft but not too sticky. Let rise 45 minutes.

Punch dough down, then let rise 45 minutes again. Prepare 3 baking sheets with parchment paper or pans enough to hold 3 dozen rolls.

Punch dough down, and divide into 4 balls. Roll out each portion into a 12-inch circle. Spread 2 tablespoons softened butter over each, leaving the center free of butter so the dough will stick and hold the roll shut. Cut each circle into 8 wedges and roll up to the center individually.

Sprinkle remaining 1/4 cup flour in a light layer on your work surface. Roll each butterhorn in flour, or dip the tops so they are dusted with flour. Place on pans and let rise 20 minutes.

Preheat oven to 350ºF. Bake rolls 20–25 minutes or until golden brown.