ICEBOX BUTTERHORNS

Icebox Butterhorns image

Number Of Ingredients 9

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

Steps:

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, turning once to grease top. 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 350° for 15-20 minutes or until golden brown. Immediately brush tops with melted butter.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves