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Icebox Butterhorns

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

Printed from tasteofhome.com Nov 19, 2008

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Icebox Butterhorns cont.

in a greased bowl. Cover and refrigerate overnight. Punch down
dough and divide in half. On a floured surface, roll each half into a
12-in. circle. Cut each circle into 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. Remove
from pans to wire racks to cool.

Yield: 2 dozen.