Make-Ahead Butterhorns - active dry yeast

Method

• 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 board; knead lightly.
• Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 2 to 3 hours.
• Punch dough down; divide into four equal parts.
• Roll each into a 9-inch circle; brush with butter.
• Cut each circle into eight pie-shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal. Place rolls, tip down, on baking sheets; freeze.
• When frozen, place in freezer bags and keep frozen until needed.
• To bake, place on greased baking sheets; thaw 5 hours or until doubled in size.
• Bake at 375° for 12 to 15 minutes or until lightly browned. Remove from baking sheets and serve immediately or cool on wire racks.
• Yield:
• 32 rolls.