Icebox Butterhorns

Recipe from Leslie

1 pkg.(1/4 oz) active dry yeast 2 tbsp. warm water (110-115 degrees) 2 cups warm milk (110-115 degrees) 1/2 cup sugar 1 egg beaten 1 tsp. salt 6 cups bread flour (I used 1 cup whole wheat and 5 cups bread flour) 1 cup butter, melted additional melted butter In a large mixing bowl dissolve yeast in water. Add milk, sugar, egg, salt, and 3 cups flour. Beat until smooth. Beat in butter and remaining flour (dough will be slightly sticky). DO NOT KNEAD! Place in a greased bowl. Cover and refrigerate overnight. Punch down dough and divide in half. On a floured surface, roll each half into a 12 inch circle. (I used an oiled surface instead of flour). Butter the surface of each circle (I used room temperature butter) Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls point side down, 2 inches apart on greased baking sheets. (Instead of a greased baking sheet I put parchment paper on the pans). Cover and let rise in a warm place until doubled, about 1 hr. Bake at 350 degrees for 15-20 mins. or until golden brown. Brush tops with melted butter. Yield - 2 dozen