Icebox Butterhorns
Why I Love This Recipe
Ingredients You'll Need
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
Directions
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.
