ICEBOX BUTTERHORNS

Category:

Breads

Quantity:

2 dozen

Notes:

INGREDIENTS:

1 pkg. (1/4 oz.) active dry yeast

2 T. warm water (110 – 115 degrees)

2 C. warm milk (110 – 115 degrees)

½ C. sugar

1 egg (beaten)

1 t. salt

6 C. all-purpose flour

¾ C. butter (melted)

Additional butter

INSTRUCTIONS:

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 dough down and divide in half.  On a floured surface, roll each half into a 12 inch 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 F. for 15-20 minutes or until golden brown.  Immediately brush tops with melted butter.