Make-Ahead Butterhorns

SUBMITTED BY: Bernice Morris

"Mom loved to make these lightly sweet, golden rolls. They're beautiful and impressive to serve and have a wonderful, homemade taste that makes them so memorable. -Bernice Morris, Marshfield, Missouri"

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PREP TIME	30 Min
COOK TIME	15 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 (.25 ounce) packages active dry yeast
1/3 cup warm water (110 to 115 degrees F)
9 cups all-purpose flour, divided
2 cups warm milk (110 to 115 degrees F)
1 cup shortening
1 cup sugar
6 eggs
2 teaspoons salt
3 tablespoons butter or margarine, melted

DIRECTIONS

In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, shortening, sugar, eggs and salt; beat for 2 minutes or until smooth. Add enough remaining flour to form a soft dough. 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 2-3 hours. Punch dough down; divided into four equal parts. Roll each into a 9-in. circle; brush with butter. Cut each circle into eight pie-shaped wedges; roll up each wedge form wide edge to tip of dough and pinch to seal . Place rolls with tip down on baking sheets; freeze. When frozen, place in freezer bags and seal. Store in freezer for up to 4 weeks.
To bake, place on greased baking sheets; thaw 5 hours or until doubled in size. Bake at 375 degrees F for 12-15 minutes or until lightly browned. Remove from baking sheets and serve immediately or cool on wire rack.