Butterhorns

These buttery crescent rolls are tasty and not very difficult to make. I am creating my second batch right now, hoping to freeze half of it so I can bake them at a shorter notice.

Ingredients:
1 Tbs active dry yeast
1 tsp plus 1/3 C sugar
1/2 C warm water
1/2 C butter (or margarine), softened
1/2 warm milk
1 egg
3/4 tsp salt
4 C flour

Directions:

Dissolve yeast and 1 tsp sugar with water in a large mixer. Add the butter, milk, egg, salt, 1/3 cup sugar, and 2 cups of flour. Beat until well mixed. Add the remaining flour. Knead in mixer for 3-4 minutes or by hand for 6-8 until a smooth, soft dough is formed.

Let rise in greased bowl until doubled in size (about 1 hour). Punch down and divide dough into two balls. Roll the balls into 12 inch circles. Cut each circle into 12 wedges and roll to form crescent shapes (start with wide end).

At this point, flash freeze the ones you want to save. Once frozen, place them in a freezer bag.

For those you are cooking now, cover and let rise on baking sheet for 30 minutes or until doubled in size. Bake at 350 degrees for 10-12 minutes or until golden brown.

PS: Freezing worked out great. I thawed them in the fridge overnight and they were ready to go into the oven that evening. Tasted great.