Butterhorn Rolls

These rolls are a favorite at family gatherings, they are snatched up quickly. They are not difficult to make and definetly worth it!
I found this recipe in the 'Cooking with Grace' cookbook published by the ladies aid of the Grace Mennonite Church.
I made slight changes..

Dissolve and let stand for 10 min.
1 cup lukewarm water
2 tsp sugar
1 tbsp yeast
I use instant yeast..I add the yeast to the flour mixture and the water to the milk mixture.

Heat and cool to lukewarm:
1 cup milk
1/2 cup oil

Beat:
1/2 cup sugar
3 large eggs

Meaure into bowl:
5 cups flour
1 tsp salt

1. Add the yeast, milk and egg mixture to the flour mixture. I start with 5 cups of flour then keep adding more as needed, approx another 1 1/2 cups.
2. Knead till smooth, soft but not sticky consistency, about 5 min.
3. Let rise in warm place till doubled..approx 1 1/2 hrs.
4. Knead down and let rise again till doubled...approx 1 hr. When short of time I have missed this step and they still turn out wonderful.
5. Cut pieces of dough and roll into size of large pie crust approx 1/4" thick (or alittle bit less). Butter lightly.
6. Cut into 8 wedges. Roll up each wedge, starting with wide edge and make sure that the pointed end is well tucked and pinched under the roll.
I sometimes have not done this well enough and some of the rolls will open up during the rising process and end up looking a little odd..these are not served to guests..grin
7. Let rise again till doubled in size.
8. Optional..brush with egg white or milk. Sprinkle with sesame or poppy seeds. I usually leave them plain.
9. Bake at 400º for approx 10 to 12 min or until golden in color.
10. Yields approx 4 1/2 doz