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