Icebox Butterhorns

These are very good and easy to make; I found the recipe in the October/November 2012 Taste of Home magazine.  I served them with Awesome Split Pea & Ham Crockpot Soup.

FYI: you do need to start these a day in advance!

You could probably use a bread machine for this recipe too; just run ingredients on a dough setting, then resume process on step #5.

I froze half of them after baking; the recipe makes 24 rolls.

Ingredients:

-2 pkg. (1/4 oz. each) active dry yeast (4 1/2 tsp. total)

-1/4 cup warm water (110-115 degrees)

-2 cups warm water (110-115 degrees)

-3/4 cup butter, melted

-1/2 cup sugar

-1 egg

-1 tsp salt

-6 1/2 cups flour

Process:

1. Dissolve yeast in warm water.

2. In a large bowl, combine milk, butter, sugar, egg, salt, yeast mixture and 3 cups of flour.

 3. Beat on medium speed until smooth.

 4. Do not knead; place in a greased bowl, turning once to grease the top.

 5. Cover with plastic wrap and refrigerate overnight.

 6. Remove from refrigerator.

7. Punch down dough and turn onto a lightly floured surface and divide in half.
8. Roll each half into a 12 inch circle.

 9. Cut into 12 wedges.  {I used a pizza cutter.}

 10. Roll up wedges from the wide ends.

 11. Place onto a greased baking sheet about 2 inches apart {point side down}.  Cover with a clean kitchen towel and let rise for about 1 hour or until doubled.

 12. Once risen....

 Bake in a preheated 350 degree oven for 15-20 mintues.

 13. Remove from oven, you could brush these with melted butter at this point (optional, I didn't).

14. Enjoy!