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SWEET ROLLS - Icebox Butterhorns
Nb persons: 24
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| Icebox Butterhorns These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. —Judy Clark, Elkhart, Indiana Ingredients | |
| 2 packages (1/4 ounce each) | active dry yeast |
| 1/4 cup | warm water,, (110° to 115°) |
| 2 cups | warm milk,, (110° to 115°) |
| 3/4 cup | butter, melted |
| 1/2 cup | sugar |
| 1 Eggland's Best Egg | |
| 1 teaspoon | salt |
| 6-1/2 cups | all-purpose flour |
| Additional melted butter | |
| Directions 1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the milk, butter, sugar, egg, salt, yeast mixture and 3 cups | |
| flour, beat on medium speed until smooth. Stir in enough remaining | |
flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and refrigerate overnight.
2. Punch down dough. Turn onto a lightly floured surface; divide in
half. Roll each into a 12-in. circle; cut each into 12 wedges. Roll
up wedges from the wide ends. Place 2 in. apart on greased baking
sheets, point side down. Cover with kitchen towels; let rise in a
warm place until doubled, about 1 hour.
3. Bake at 350° for 15-20 minutes or until golden brown.
4. Immediately brush with additional melted butter. Remove from pans to wire racks
© Taste of Home 2013
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