I don't eat rolls very often, but I love this recipe from my grandma. She used to make butter horn rolls for holiday meals and I could never get enough of them. My mom has since carried on the tradition of making the rolls, although this year, I've taken over the baking duties.Because of my dairy allergy, I substitute soy milk for the milk in the recipe (but I leave the butter in because I haven't found anything that tastes good). I also added an egg wash to get a more even brown color on the rolls.
1 envelope of active dry yeast
1/4 cup warm water
3/4 cup of scalded milk
1/2 cup butter or margarine
1/2 cup sugar
1 tsp. salt
3 eggs, beaten
4 cups flour
1) Dissolve yeast in warm water. In a separate container beat the eggs.
2) Scald milk and add butter to melt.
3) In the mixing bowl with the yeast, stir in sugar, salt and milk with melted butter. Add some of the flour and then stir in the eggs, making sure the temperature of the mixture isn't warm enough to cook the eggs. Gradually add the rest of the flour.
4) Once the dough is mixed, let it rise.
5) Divide dough into three parts. Roll each part into circle. Cut each circle into twelve wedges with a knife or pizza cutter. Roll up each wedge starting a wide end. Pinch tip to seal. Place tip side down on pan. Let rolls rise until double. Bake at 375 degrees until golden brown and no longer sticking to pan.
6) Optional: Make an egg wash with a single beaten egg and a little bit of salt, brush the wash on each roll.