Butterhorns

1 T. Yeast
1 T. Sucanat
3 Eggs, beaten
1 c. warm Water
½ c. Sucanat
½ c. Butter
½ t. Salt
5 c. Flour
Butter

Stir first 4 ingredients together. Let sit for 15 minutes, then add the next 4 ingredients and stir well. Knead. Place in refrigerator overnight.
In the morning, divide dough into 2 parts. Roll out in 12” circle and spread with butter. Cut in 16 wedges. Roll up starting at the wide side. Let rise 3 to 4 hours. Bake at 350° F for 20-30 minutes or until golden. Brush with butter after they come out.