Make-ahead butterhorns

1 servings

Ingredients

Quantity Ingredient
2 packs Active dry yeast -- 1/4
ounce Each
⅓ cup Warm water -- 110 to 115
Deg
9 cups Flour -- divided
2 cups Warm milk -- 110 to 115 deg
1 cup Shortening
1 cup Sugar
6 eaches Eggs
2 teaspoons Salt
4 tablespoons Butter or margarine --
Melted

Directions

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 foured board; knead lightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2-3 hours. Punch dough down; divide 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, tip down, on baking sheets; freeze.

When frozen, place in freezer bags and keep frozen until needed. To bake, place on greased baking sheets; thaw 5 hours or until doubled in size. Bake at 375 deg. for 12-15 minutes or until lightly browned.

Remove from baking sheets and serve immediately or cool on wire racks. Yield: 32 rolls

Recipe By : Taste of Home

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