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ICEBOX BUTTERHORNS

ICEBOX BUTTERHORNS
ICEBOX BUTTERHORNS

ICEBOX BUTTERHORNS

Ingredients

1 package active dry yeast
2 tablespoons warm water (110°-115°F)
2 cups warm milk (110°-115°F)
1/2 cup sugar
1 egg, beaten
1 teaspoon salt
6 cups all-purpose flour, divided
3/4 cup butter or margarine, melted
Additional melted butter

Preparation

In a large mixing bowl, dissolve yeast in warm water. Add milk, sugar, egg, salt and 3 cups of 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, roll up each wedge. Place in a 9- x 13-inch pan. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 degrees for 15-20 minutes, or until golden brown. Immediately brush tops with melted butter. Makes 24.