Icebox Butterhorns

The counter was filled with the pre-assembled dishes of

dressing, green bean casserole, and Icebox Butterhorns.

My little Granddaughter wanted to help with the rolls

because she knew how to do them!

(She must be helping Mama alot! She did an

excellent job of rolling up the dough!)

(Please disregard the unfinished cupboard beneath the

oven. Hopefully the doors will be put back on before

Christmas. And maybe even the rest of the cupboards

will get painted!)

They must have been good! This is Miss R's

second roll!

~*~
Icebox Butterhorns

1/4 ounce 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 flour

3/4 cup butter, melted

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. (I made the dough early in the day ~ only refrigerated for 4 1/2 hours. Still turned out!)

Punch dough down and divide in half. On a floured surface, roll each half into a 12-in. 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* for 15-20 minutes or until golden brown.

Brush tops with softened butter.

Yield 2 dozen

(Recipe from an old Country Magazine

Judy Clark

Elkhart, Indiana)