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Icebox Butterhorns

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By jmw
Member since 2007

Serves | Prep Time | Cook Time 15-20


1 (1/4-ounce) package active dry yeast
2 tablespoons warm water -- (110'-115')
2 cups warm milk -- (110'-115')
1/2 cup sugar
1 egg -- beaten
1 teaspoon salt
6 cups all-purpose flour
3/4 cup butter or margarine -- melted
Additional melted butter

In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, salt and 3 cups flour; beat until smooth.

Beat in butter and remaining

flour (dough will be slightly sticky).

Do not knead.

Place in a greased bowl.

Cover and refrigerate overnight.

Punch dough down and divide in half.

On a floured surface, roll each half into a 12-in. circle.

Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, 2 in. apart on greased baking sheets.

Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 350º for 15-20 minutes or until golden brown.

Immediately brush tops with melted butter.

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