Back to Recipes

Icebox Butterhorns

Icebox Butterhorns

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2 Tablespoons warm water(110º to 115º)
  • 2 cups warm milk (110º to 115º)
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1 teaspoon salt
  • 6 cups all-purpose flour
  • 3/4 cup butter or margarine, melted
  • Additional melted 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, turning once to grease the top. 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 hour. Bake at 350º for 15-20 minutes or until golden brown. Immediately brush tops with melted butter. Yield: 2 dozen


*Taste of Home - 1996

Recipe Info

Views 718
Date November 19, 2003
Categories
Breads