Rolls

Icebox Butterhorns

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

In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, and salt; mix until completely smooth. Add 3 cups flour and continue mixing until no lumps remain and it’s completely smooth. Stir in melted butter and continue stirring until all of the butter is incorporated (you don’t want to see any of the butter floating on the sides, it should be completely incorporated) and the dough is smooth. Add remaining flour; mix until all the lumps are out of the dough. The dough will be sticky. Place in a greased bowl. Cover and refrigerate overnight. Punch dough down and divide in half (I actually like to divide the dough into thirds). On a floured surface, roll each half (or third) into a 12-in. circle. Cut each circle into 12 pie-shaped wedges (it’s okay if your wedges aren’t exactly the same size; some rolls will just be slightly bigger/smaller than the others). 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 350̊ for 12-15 minutes or until golden brown. Immediately brush tops with melted butter. Yield: 2-3 dozen.