Icebox Butterhorns

1. 1

   Dissolve yeast and sugar in lukewarm water.

2. 2

   After 5 minutes, add salt, eggs, milk, oil and 2 cups flour; beat thoroughly.

3. 3

   Stir in remainder of flour.

4. 4

   Cover and let rise until doubled in bulk. Refrigerate overnight (can be used before if necessary).

5. 5

   Remove from refrigerator; divide dough in half.

6. 6

   Roll out in a circle; spread with melted butter and cut into 12 pie-shaped wedges. Start at large end and roll up.

7. 7

   Place on greased baking sheet. Let rise about 3 hours or until doubled in bulk.

8. 8

   Bake at 350u00b0 for approximately 25 minutes.

No additional tips available.