Buttery Butterhorns

1 (1/4-ounce) package active dry yeast
½ cup, plus 1 tablespoon, sugar
1 cup warm water (115F)
3 eggs, well beaten
½ cup, plus 2 tablespoons, butter, melted, divided
1 teaspoon salt
4½ cups all-purpose flour

1. Dissolve yeast and 1 tablespoon sugar in warm water in a small bowl.
2. 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.
3. Divide dough into 4 sections. On a lightly floured surface, roll each section into a 12- to 14-inch circle. Brush each section with 1/2 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 doubled in size, about 2 hours.
4. Preheat oven to 375F. Bake 10 to 12 minutes, until lightly browned. Serve warm. Makes 32 rolls.

Tips From Our Test Kitchen: It is easy to have these warm rolls on the dinner table because the work is divided over two days.

Nutrition fact per roll: 90 calories, 2.5g fat, 2g prot., 15g carbs., 0g fiber, 90mg sodium.