12-Hour Butterhorn Rolls

12-Hour Butterhorn Rolls (adapted from The Lion House cookbook)

1 package/Tb active dry yeast
1/4 cup warm water
1/2 cup butter, melted
3/4 cup milk, scalded (heated till the edges just barely start to bubble, or get a bit frothy)
1/2 cup sugar
3/4 tsp salt
3 eggs, well beaten
4-5 cups flour

1-2 sticks butter melted, for brushing

Sprinkle yeast over warm water in a small bowl. Let sit while you move on. Combine melted butter and scalded milk. Stir in sugar, salt, and eggs. Cool.

Stir in the yeast and water and enough flour to make a soft, slightly sticky dough. (Start with 4 cups, add more 1/4 cup at a time, mix well between each) Form dough into a ball, place in a greased bowl. Cover, let rise 5-6 hours.

Turn out onto a lightly floured surface, and knead a few times just to coat the dough with flour. This dough should stay very soft. Divide in half. Roll each half out into a 14-16 inch circle. Brush with 1/4 cup melted butter. Cut into 16 pie pieces  Roll each piece loosely from large end to small. Place on greased/lined baking sheet (at this point you can freeze them for later) Allow to rise 5-6 more hours.

After the second rise, preheat your oven to 375. Brush each risen roll with more melted butter. Bake for 12-15 minutes, until lightly browned. Remove from oven and brush with more melted butter.

For frozen rolls: Remove 6 hours before baking time. Arrange on greased/lined baking sheet, allow to thaw/rise 5-6 hours, bake as directed. Use within 2 weeks of freezing.