Icebox Butterhorns

Directions

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 350° for approximately 25 minutes.
9. 9
   Yield: 24 rolls.