Icebox Butterhorns Recipe
Yield: 24 servingsRecipe by luhu.jp
Ingredients:
1 package: Active dry yeast, 1/4 oz
1 tsp: Salt,
2 tbsp: Warm water,
6 cup: All-purpose flour,
2 cup: Milk, warmed
3/4 cup: Butter or margarine --,
1/2 cup: Sugar,
Melted,
1 each: Egg, beaten
Additional melted butter,
Directions:
In 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 hr. bake at 350 deg. for 15-20 min. or until
golden brown. Immediately brush tops with melted butter. Yield: 2
dozen.
Recipe By : Taste Of Home
Source from luhu.jp
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 hr. bake at 350 deg. for 15-20 min. or until
golden brown. Immediately brush tops with melted butter. Yield: 2
dozen.
Recipe By : Taste Of Home
Source from luhu.jp