"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Icebox Butterhorns Recipe

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This recipe for Icebox Butterhorns, by , is from The Not So Little Family Cookbook , 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!

Contributor:  
Contributor:  
Julia Little

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg of active dry yeast
1/4 cup warm water (110 - 115)
2 cups warm milk (110 - 115)
1/2 cup sugar
1 egg
1 tsp salt
6 1/2 cup flour
3/4 cup butter melted
additional melted butter

Directions:
Directions:
In a large mixing bowl dissolve yeast in warm 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 kneed. Place in a greased bowl turning dough once to grease the top. Cover and refrigerate overnight.

Punch dough down. Turn onto a lightly floured surface and divide dough in half. Roll each half into a 12-14 inch circle. Cut each circle into 12 slices. A pizza cutter works great. Roll each wedge up from the wide end and place pointed end down on a greased (or use parchment paper) baking sheet about 2 inches apart. Cover and let rise in a warm place until double in size about 1 hour.

Bake at 350 preheated oven for 15 - 20 minutes or until golden brown. Immediately brush tops with melted butter. Remove from pans to wire racks to allow to cool slightly.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
15 minutes plus chilling

 

 

 

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