Wednesday, September 26, 2012

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.

-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

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! Print Friendly and PDF

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