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