Freckled Butterhorn Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 2 cups warm milk (110u0b0 to 115u0b0)
• 1 cup butter, softened
• 1 cup sugar
• 4 eggs
• 2 teaspoons salt
• 7 to 8 cups bread flour
• 1/2 cup toasted wheat germ

1. In a large 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.
2. 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.
3. 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
4. . Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes.
5. Bake at 375u0b0 for 12 minutes or until light golden brown. Remove from pans to wire racks.

active dry yeast, warm milk, butter, sugar, eggs, salt, bread flour, toasted wheat germ

Taken from www.tasteofhome.com/recipes/freckled-butterhorn-rolls/ (may not work)