Butterhorns

Ingredients:

1 pkg active dry yeast

1/4 cup warm water

2 cups warm milk

3/4 cup melted butter

1/2 cup sugar

1 egg at room temp

1 tsp salt

1 cups flour

more butter at the end

Instructions:

Dissolve yeast in warm water and set aside to bubble for 3 to 4 minutes..
In a large bowl, combine milk, butter, sugar, egg, salt and yeast mixture.
Add 3 cups of flour and mix well.
Add enough of the remaining flour to make a sticky dough.
Do not Knead. Roll around in a greased bowl, cover and put in the refrigerator for 8 to 10 hours.
Divide dough in half and roll on floured surface into 12 to 14 inch circles.
Cut each into 12 wedges and roll each wedge up starting at the wide end.
Place on parchment, cover and rise to double (about an hour).
Bake at 325 for 20 minutes or until golden brown.
Brush with melted butter while warm and cool on racks.