Make-ahead butterhorns
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Active dry yeast -- 1/4 |
| ounce | Each | |
| ⅓ | cup | Warm water -- 110 to 115 |
| Deg | ||
| 9 | cups | Flour -- divided |
| 2 | cups | Warm milk -- 110 to 115 deg |
| 1 | cup | Shortening |
| 1 | cup | Sugar |
| 6 | eaches | Eggs |
| 2 | teaspoons | Salt |
| 4 | tablespoons | Butter or margarine -- |
| Melted | ||
Directions
In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, shortening, sugar, eggs and salt; beat for 2 minutes or until smooth. Add enough remaining flour to form a soft dough. Turn onto a foured board; knead lightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2-3 hours. Punch dough down; divide into four equal parts. Roll each into a 9-in. circle; brush with butter. Cut each circle into eight pie shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal. Place rolls, tip down, on baking sheets; freeze.
When frozen, place in freezer bags and keep frozen until needed. To bake, place on greased baking sheets; thaw 5 hours or until doubled in size. Bake at 375 deg. for 12-15 minutes or until lightly browned.
Remove from baking sheets and serve immediately or cool on wire racks. Yield: 32 rolls
Recipe By : Taste of Home