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Make-Ahead Butterhorns

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

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

Printed from tasteofhome.com Nov 19, 2008

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Make-Ahead Butterhorns cont.

a floured surface; knead lightly. Place in a greased bowl, turning
once to grease top. Cover and let rise in a warm place until doubled,
about 2 hours. Punch dough down; divided 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 with tip down on baking
sheets; freeze. When frozen, place in freezer bags and seal. Store in
freezer for up to 4 weeks. To bake, place on greased baking
sheets; thaw 5 hours or until doubled in size. Bake at 375° for
12-15 minutes or until lightly browned. Remove from baking sheets and
serve immediately or cool on wire rack.

Yield: 32 rolls.