The Best Butterhorn Rolls

In a large bowl, dissolve the yeast into the warm water. Let the yeast sit and proof for about 3 minutes. Then pour in the milk and stir.Add the sugar and egg and mix.Add 3 cups of flour and salt, and mix.Add 3/4 cup melted (should be warm, not hot) butter and mix, then add 3 more cups of flour mixing well between each one. Sometimes it works best to use clean hands for the final mixing. The dough should still be a bit sticky, but pulling away from the side of the bowl. If you need to add an additional 1/4 or 1/2 cup of flour, that is okay.Pour the dough out onto a large piece of plastic wrap.* Wrap well and then place into a gallon size Zip-loc bag (do not remove all the air) and refrigerate for at least 5 hours or overnight.Remove dough from plastic wrap and punch it down.Divide the dough into two equal parts.Roll each part out one at a time into a 12 inch circle on a well floured surface. Sprinkle additional flour over the top of the dough.Using a pizza slicer, cut the dough into four quarters, and then each quarter into three wedges**Starting at the wide end, roll them up. Place the rolls on a greased or Silpat lined baking sheet. I usually do two baking sheets with 12 rolls each.Cover the rolls with a clean dishcloth and let them rise for one hour.Preheat oven to 350 degrees.Bake for 12-15 minutes, or until the tops are golden brown.Remove to a cooling rack and brush with remaining 2 tablespoons of melted butter.