Icebox Butterhorn Rolls - cooking recipe

Ingredients

1 pkg. active dry yeast
2 Tbsp. warm water
2 c. warm milk
1/2 c. sugar
1 egg, beaten
1 tsp. salt
6 c. bread flour
3/4 c. melted butter
additional melted butter

Preparation

In large bowl, dissolve yeast in water. Add milk, sugar, egg, salt and 3 cups of the flour. Beat until smooth; beat in butter and remaining flour. Dough will be sticky. Do not knead. Place in greased bowl. Cover and refrigerate overnight or all day. Punch down and divide on a floured surface. Roll each half into a 12-inch circle. Cut each circle into 12 pie shaped wedges. Roll each wedge, beginning at the wide end. Place rolls point side down 2-inches apart on greased baking sheet. Cover and let rise in warm place until double in size. Bake at 350\u00b0 for 15 to 20 minutes or until golden brown. Brush tops with melted butter. (Yields 2 dozen.)