Icebox butterhorns
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast -- 1/4 oz |
| 2 | tablespoons | Warm water |
| 2 | cups | Milk -- warmed |
| ½ | cup | Sugar |
| 1 | each | Egg -- beaten |
| 1 | teaspoon | Salt |
| 6 | cups | All-purpose flour |
| ¾ | cup | Butter or margarine -- |
| Melted | ||
| Additional melted butter | ||
Directions
In 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 hr. bake at 350 deg. for 15-20 min. or until golden brown. Immediately brush tops with melted butter. Yield: 2 dozen.
Recipe By : Taste Of Home