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Icebox Butterhorns |
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Serves: 24 Print this RecipeYield: 2 dozen If you'd like a roll that melts in your mouth, you have to try this recipe, which is my mother's. She has just the right touch when she's mixing up this dough. The rolls smell absolutely heavenly as they bake to a golden brown. Judy Clark Elkhart, Indiana 1 (1/4-ounce) package active dry yeast 2 tablespoons warm water (110° to 115°) 2 cups warm milk (110° to 115°) 1/2 cup sugar 1 egg, beaten 1 teaspoon salt 6 cups all-purpose flour 3/4 cup melted butter or margarine 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, turning once to grease 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 350° for 15-20 minutes or until golden brown. Immediately brush tops with melted butter. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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