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Yeast, rolls- Butterhorn Dinner Rolls

List of Ingredients

Butterhorn Dinner Rolls
Here's a classic you'll make again and again.

1 package active dry yeast
1 tablespoon sugar
3 eggs
1 cup warm water (110 degrees F. to 115 degrees F.)
1/2 cup sugar
1/2 cup shortening
3/4 teaspoon salt
5-1/4 to 5-3/4 cups all-purpose flour
1 egg white (optional)
1 tablespoon water (optional)
Sesame seed (optional)




Recipe

1. In a large mixing bowl, combine the yeast and 1 tablespoon sugar. Using a fork, beat in the eggs and warm water. Let stand for 15 minutes.

2. Beat in the 1/2 cup sugar, the shortening and salt on low speed with an electric mixer. Add 2 cups of the flour and beat until combined, then beat for 3 minutes on high speed.

3. Stir in as much of the remaining flour as you can with a spoon. Turn out onto a lightly floured surface; knead in enough of the remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes total).

4. Shape dough into a ball and place in a greased bowl; turn once. Cover and refrigerate 8 hours or overnight. (Or let the dough rise in a warm place until doubled, for about 1 to 1-1/2 hours.)

5. Punch dough down. Divide into 2 equal portions. Let stand at room temperature for 20 minutes. (Or let rest 10 minutes for unchilled dough.)

6. On a floured surface, roll each portion of dough to form a 12-inch circle. Cut each circle like a pie into 12 wedges. Starting from the wide end, roll up each wedge to form a crescent. Place, point sides down, on greased baking sheets. Cover; let rise in a warm place until nearly doubled (30 to 45 minutes).

7. If you like, lightly beat egg white with 1 tablespoon water. Brush over rolls, then sprinkle with sesame seed. Bake in a 375 degree F. oven 12 minutes or until golden. Serve warm. Makes 24 rolls.