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Breads, Rolls, and Muffins - Icebox Butterhorns

  • 1 package active dry yeast
  • 2 tablespoons warm water (110 to 115°)
  • 2 cups warm milk (110 to 115°)
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1 teaspoon salt
  • 6 cups bread flour
  • 3/4 cup butter or margarine, melted

In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, salt, and 3 cups flour. Stir until smooth. Stir in butter and remaining flour. Dough will be slightly sticky. Do not knead. Place in a large greased bowl. Cover and refrigerate overnight.

The next morning, punch 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 horns two inches apart, point-side down, on a greased baking sheet. Cover and let rise in a warm place until doubled, about one hour. Bake at 350° for 15 to 20 minutes or until golden brown. Brush rolls with remaining butter while still hot.

Yield: Two dozen butterhorns.
Submitted By: Hester E. Baker
Sevier Farmers Co-op
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