Make-Ahead Butterhorns

Name: Make-Ahead Butterhorns
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/3 cup warm water (110° to 115°); 2 cups warm 2% milk (110° to 115°); 1 cup shortening; 1 cup sugar; 6 large eggs, room temperature; 2 teaspoon salt; 9 cups all-purpose flour, divided; 3 to 4 tablespoons butter, melted

9 ingredients

7 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
1 cup shortening
1 cup sugar
6 large eggs, room temperature
2 teaspoon salt
9 cups all-purpose flour, divided
3 to 4 tablespoons butter, melted

Directions

1

In a large bowl, dissolve yeast in water. Add milk, shortening, sugar, eggs, salt and 4 cups flour; beat 3 minutes or until smooth. Add enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead lightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 hours.
3

Punch dough down; divide into 4 equal parts. Roll each into a 9-in. circle; brush with butter. Cut each circle into 8 pie-shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal.
4

Place rolls with tip down on
5

; freeze. Transfer to airtight freezer containers; freeze up to 4 weeks.
6

Arrange frozen rolls 2 in. apart on greased
7

. Cover with lightly greased plastic wrap; thaw in the refrigerator overnight. To bake, preheat oven to 375°. Let rolls rise in a warm place until doubled, about 1 hour. Bake until golden brown, 12-15 minutes. Serve warm.