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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Icebox Butterhorns Recipe

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This recipe for Icebox Butterhorns is from From Mom's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. yeast
2 T. warm water
2 cups warm milk
1/2 cup sugar
1 egg beaten
1 tsp. salt
3/4 cup butter, melted
6 cups flour
Additional melted butter

Directions:
Directions:
In 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 greased bowl, cover with damp cloth, and refrigerate overnight. Punch down dough and divide in half. On 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 in. 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. Immediately brush tops with melted butter.

Number Of Servings:
Number Of Servings:
2 dozen

 

 

 

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