Icebox Butterhorns

By KimberlyB

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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

Details

Preparation time 1200mins
Cooking time 1215mins
Adapted from tasteofhome.com

Preparation

Step 1

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).
2. Do not knead. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and refrigerate overnight.
3. 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.
4. Bake at 350° for 15-20 minutes or until golden brown. Immediately brush with additional melted butter. Remove from pans to wire racks to cool. Yield: 2 dozen