Breads:

Icebox Butterhorn Rolls

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Ingredients

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

Instructions

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 sticky). Do not knead. Place in 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 rolls, point side down, 2 inches apart on greased baking sheets. 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.

Mary Lou Lohman
Hillsdale