ICEBOX BUTTERHORNS
Ingredients:
1 pkg. active dry yeast
2 T. warm water (110ºF - 115ºF)
2 C. warm milk (110ºF - 115ºF)
1/2 C. sugar
1 egg, beaten
1 tsp. salt
6 C. all-purpose flour
3/4 C. butter or margarine, melted
Additional melted butter
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 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.
B-man 