Freckled Butterhorn Rolls
|Active dry yeast||1⁄2 Ounce|
|Warm milk||2 Cup (32 tbs) (110Â°F To 115Â°F)|
|Butter/Margarine||1 Cup (16 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Bread flour||8 Cup (128 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs)|
In a mixing bowl, dissolve yeast in milk.
Add butter, sugar, eggs, salt and 4 cups flour; beat until smooth.
Stir in wheat germ and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl; turn once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide into four portions.
Roll each into a 12-in circle; cut each circle into 12 wedges.
Roll up wedges from the wide end and place pointed end down 2 in apart on greased baking sheets.
Curve ends to form a crescent shape.
Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 12 minutes or until light golden brown.
Remove from pans to wire racks.