Rolls Runner Up
Krista Patton, Topeka, KS
package active dry yeast
In large mixing bowl, dissolve yeast in warm water. Add milk, sugar, egg, salt and 3 cups flour; beat 3 minutes on low speed until smooth. Beat in butter and enough remaining flour to form a soft dough, mixing 5 additional minutes. Do not knead.*
Place in greased bowl, turning once to grease the top. Cover and refrigerate overnight.
Punch dough down and divide in half. Cover; let rest 10 minutes. Roll each half into a 12-inch circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, 2 inches apart on greased baking sheets. Cover; let rise until double.
Bake in a preheated 375ºF oven 12-15 minutes or until golden brown. Immediately brush tops with melted butter.
Makes 24 rolls.
*KWC Test Kitchen Note: Kneading the dough 10-12 minutes by hand or with the dough hook will produce a lighter product.
From the contestant - "I exhibited these butterhorn crescents at the Shawnee County 4-H Fair and the Kansas State Fair. I also made them for Christmas and Thanksgiving. The dough is very nice to work with and easy to shape."