Butterhorn Rolls - cooking recipe

Ingredients

4 c. flour
1/2 tsp. salt
1 pkg. dry yeast
3/4 c. warm milk
1/4 c. melted butter
1/3 c. sugar
3/4 c. butter
1/4 c. warm water
1 egg, lightly beaten

Preparation

In a large bowl, combine flour, sugar and salt.
Cut in butter as for pie crust; set aside.
Dissolve yeast in water.
Add with the milk to the flour mixture; mix well.
Cover and refrigerate overnight.
Next day, divide dough into four equal parts.
On a lightly floured board, roll each portion into a 12-inch circle. Brush with 1 tablespoon of melted butter and cut into 12 pie-shaped wedges.
Roll up, beginning with the wide end, and place on greased cookie sheets.
Repeat with remaining dough.
Let rise in warm place until nearly doubled, about 1 hour.
Bake at 375\u00b0 for 10 to 12 minutes or until golden brown.
Freeze in a plastic bag.
Defrost as needed.