Icebox Butterhorns

January 19th, 2008 • Related • Filed Under

Icebox Butterhorns (Taste of Home June/July ’95)

  • 1 package (1/4 ounce or 2 1/4 teaspoons) active dry yeast
  • 2 tablespoons warm water (110 to 115 degrees F)
  • 2 cups warm milk (110 to 115 degrees F)
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1 teaspoon salt
  • 6 cups all-purpose flour
  • 3/4 cup butter, 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-inch circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, rolle up each wedge. Place rolls, point side down, 2 inches apart on greased baking sheets. Cover and let rise in a warm place, until doubled, about 1 hour. Bake at 350 degrees F for 15-20 minutes or until golden brown. Immediately brush tops with melted butter.

Yield: 2 dozen.

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