BUTTERHORN ROLLS from Arlene Stuart

These rolls are very soft and yummie but take somewhat longer to rise

1 cube margarine      1 Heaping Tbs. Yeast

1 cup milk                   1/4 cup warm water

1/2 cup sugar               4 1/2 cups flour

3 eggs                        3/4 tsp. salt

Dissolve yeast in warm water with a little sugar.  Melt butter and add milk, salt, sugar, eggs, yeast mixture to melted butter.

Then add liquid ingredients and stir in 4 ½ to 5 cups flour.

Mix well and knead 10 minutes then let rise until double in size. For butter horn or crescent rolls -
Divide dough into three equal portions and roll each into a circle the size of a dinner plate. Brush with melted butter. Using a pizza cutter cut through the center then cut diagonally across again until you have eight sections (same way a pizza is cut).  Roll up each wedge from the outside to the point and place point side down on greased cookie sheet to rise until double. Cover with clean dish towel until doubled in bulk.
and brush tops with butter Bake at 375 for 10 minutes or until golden