Butterhorns

1 package active dry yeast, about 1 tablespoon

½ cup, plus 1 tablespoon, sugar

1 cup warm water

3 eggs, well beaten

½ cup, plus 2 tablespoons, melted butter

1 teaspoon salt

4½ cups all-purpose flour

Dissolve yeast and 1 tablespoon sugar in warm water in a small bowl. Combine eggs, ½ cup melted butter, salt and ½ cup sugar in a large bowl; beat well. Add yeast mixture to egg mixture. Stir in 3 cups flour and beat with a wooden spoon. Quickly work in remaining 1½ cups flour. Dough will be quite soft. Cover bowl with plastic wrap and refrigerate overnight.

Divide dough into 4 sections. On a lightly floured surface, roll each section into a 12 to 14 inch circle. Brush each section with ½ tablespoon melted butter. Cut each round into 8 wedges. Roll up, starting at the large end, and shape into crescents. Place on greased baking sheets and cover with plastic wrap. Let rise in a warm place until double in size, about 2 hours.

Preheat oven to 375*F. Remove plastic wrap; bake 10 to 12 minutes, until lightly browned. Serve warm. Makes 32 rolls.