"Hunger is the best sauce in the world."--Cervantes

Icebox Butterhorns Recipe

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This recipe for Icebox Butterhorns, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi Staheli
Added: Tuesday, January 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Pkg. Active Dry Yeast
2 Tbsp. Water, warm (110-115 degrees)
2 Cups Milk, warm (110-115 degrees)
1/2 Cup Sugar
1 Egg, beaten
1 Tsp. Salt
6 Cups Flour
3/4 Cup butter, melted
Additional, melted butter

Directions:
Directions:
In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, salt and 3 cups of 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. Beginning at the wide end, roll up each wedge. Place rolls, point side down, 2 inches apart on a greased baking sheet. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 for 15 to 20 minutes or until golden brown. Immediately brush tops with additional melted butter.

 

 

 

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