Butterhorn Crescent Rolls

My favorite recipe for Thanksgiving or any special dinner

Ingredients

• 2 packages dry yeast,
• 3/4 cup warm water,
• 1/3 cup sugar,
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• 1 teaspoon salt,
• 2 eggs,
• 1/2 cup soft butter,
• 4 cups all purpose flour

Directions

Rinse a large bowl with hot water to warm it.

Combine water, sugar and stir in yeast to dissolve. When it begins to form bubbles, add the salt, eggs, butter, and 2 cups of the flour. Beat until smooth.

Mix in remaining flour to make a stiff dough.

Knead dough until smooth, place it in a greased bowl, turn once and cover with a towel.

Let rise in a warm place until double in bulk. If you want to hurry this process, place a small terry towel in your slow cooker, place the bowl with dough on the towel, turn your slow cooker just on warm, cover with another towel. keep an eye on it until it is double.

Punch dough down and divide into three equal portions.

Roll each portion into a 12 inch circle. Cut into 8 wedges. A pizza cutter works well for this step, cutting first into quarters then, cutting each quarter in half. Roll up the wedges starting with the wide end. Press the point into the roll slightly and place on a greased cookie sheet with the point down against the pan, shaping them like a crescent moon.

Cover and let rise until almost double.

Bake at 400 degrees F. for 12 -15 minutes or until golden brown. Serve warm. I usually put mine back in my warm slow cooker surrounded by towels. or you can wrap them in foil and reheat in the oven.

By Harlean from Arkansas from Hot Springs, AR