Icebox Butterhorns (Rolls)

Via my awesome brother


1 package (1/4 ounce) active dry yeast

2 tablespoons warm water (110 to 115 degrees)

2 cups warm milk (110 to 115 degrees)

½ cup sugar

1 egg, beaten

1 teaspoon salt

6 cups all-purpose flour

¾ cup butter or margarine, melted

Additional melted butter

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 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.  Roll into a crescent. 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.

Yield:  2 dozen.

Or, if you are in a hurry…let rise in a warm place (covered) for about an hour. Roll out into wedges and cover as said above and let rise until doubled.