Butterhorns

Cut the dough in half to make 2 equal portions. On a lightly floured work surface, roll each half into a 10-inch circle. Brush with melted butter. With a sharp knife or pastry wheel, cut each circle into 8 equal wedges. Beginning at the wide end, firmly roll each wedge up toward the point. Place, point side down on the prepared baking sheets and curve the ends inward. Place the rolls about 2 in