Butterhorn Rolls

BUTTERHORN ROLLS (Makes 32)

Dough
1 cup water
2 packages active dry yeast (approx. 2T) plus 1 teaspoon sugar
½ cup butter, softened
½ cup honey
3 eggs
1-1/4 teaspoon salt
3 cups bread flour
2 to 2-1/2 cups all-purpose flour

Directions (part 1):
Dissolve yeast with sugar in warm water in a large electric mixer bowl. (If you’re doing it by hand, just put it in a large bowl) In a small electric mixing bowl, cream butter and honey until very fluffy and creamy. (Or just use a hand mixer to mix) Add to dissolved yeast. In the same small bowl, beat the eggs very well. Add to yeast mixture. Also, add the salt and bread flour. Blend together on low speed, then beat at medium speed for 4 minutes. (If doing it by hand, mix with a wooden spoon very well)
Add the all-purpose flour to make a soft dough. Knead for about 5 minutes (low speed). Knead for about 8 minutes if you’re doing it by hand. Put dough in a greased bowl. Spray the top, cover and let rise until double in bulk. (I will usually refrigerate it at this point and let it rise overnight or for a few hours.)
Punch down and divide into two equal parts.

Directions (part 2):
Roll out one part to a 12-inch circle. Spread the surface with 1 tablespoon butter (like you would a slice of bread). Cut the circle in half, then each half into two parts and each of those parts into four equal triangle wedges. (I usually use a pizza cutter.) Begin rolling at the wide end of each triangle. Place point-side down on greased baking sheets. Space about 1-inch apart. Repeat process with other half of dough.
Cover and let rise until double in bulk. (If you refrigerate the dough, it will take about 2-3 hours to double in bulk.) Bake in preheated oven at 375 degrees for 10 to 15 minutes or until a light golden brown. Remove rolls and cool on wire rack. Brush tops and side with butter.