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Icebox Butterhorns
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |