Nana's Make-Ahead Butterhorns

2 pkgs active dry yeast
1/2 cup warm water
9-10 cups all-purpose flour, divided (bread flour can be used)
2 cups warm milk (110 to 115 degrees - Do Not Overheat)
1 cup butter (2 sticks)
2/3 cup sugar
6 large eggs (room temperature)
2 tsp salt
3-4 tbsp butter, melted

In large mixing bowl, dissolve yeast and some of the sugar in warm water.
Let set until foamy.
Add four cups of flour, the milk, butter, eggs, and salt.
Beat for 2 minutes or until smooth.
Add enough of the remaining flour to form a soft dough.
Turn onto a floured board and knead lightly until well mixed and smooth.
Do not overwork.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 2-3 hours.
Punch dough down; divide into four equal parts.
Roll each into a 9 inch circle.
Brush with melted butter.
Using a pizza cutter, cut each circle into pie-shaped wedges- (8 to 12 depending on the size roll you want)
Roll up each wedge from the wide edge to tip and pinch to seal.
Place rolls, tip pointing down, on a baking sheet.

---The rolls can be frozen at this point. Freeze on the cookie sheet. When completely frozen, place in freezer bags, and use as needed.---

To bake, place on greased baking sheet.
IF frozen, allow to thaw and rise to double in size for about 5 hours.
IF using without freezing, allow to rise to double in size for about 1 hour.
Bake at 375 degrees for 12-15 minutes or until light brown.
Remove from baking sheets and serve immediately or cool on wire rack.
Yield, 32 to 48 rolls.

Family recipe of Edith Fields, aka, Nana, Gravy Nana, and Great Big Nana (did not apply to size, but position)