Not - 12 Hour Butterhorn Rolls

It didn't reallly take take this long to make these rolls. I must admit that I was intimidated by the title. The advantage to this recipe, though, was that I could start it in the morning, go to church, and have hot rolls by dinner at 6. I used 5 cups of flour, and brushed the dough with melted butter before cutting into wedges. I think this roll has a nice flavor and consistency. For more roll recipes, see June (I think). I made four batches in one day!

12 HOUR BUTTERHORN ROLLS
1 yeast cake (2½ tsp.) dissolved in
1/4 cup water & 1 tbsp. sugar
1 cup sweet milk, scalded & cooled
Add:
3 well-beaten eggs
3 tbsp. butter, melted (or more)
1/2 cup sugar
1 tsp. salt
4 cups (or more) flour
Knead well. Let raise about 5 hours. Divide in half. Roll into 8 in. or 9 in. diameter and 1/8 in. thick. Cut into 16 pieces, wedges and roll (starting with wide end). Don't place too close. Rise 3 to 4 hours. Bake 11 to 13 min. in 400°F oven.