Icebox butterhorns

24 servings

Ingredients

Quantity Ingredient
1 pack Active dry yeast -- 1/4 oz
2 tablespoons Warm water
2 cups Milk -- warmed
½ cup Sugar
1 each Egg -- beaten
1 teaspoon Salt
6 cups All-purpose flour
¾ cup Butter or margarine --
Melted
Additional melted butter

Directions

In 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 in. 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 hr. bake at 350 deg. for 15-20 min. or until golden brown. Immediately brush tops with melted butter. Yield: 2 dozen.

Recipe By : Taste Of Home

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