Recipe(tried): Butterhorns (freeze ahead) and Icebox Butterhorns

The icebox one is real easy - I don't know how much work you want to go through.

BUTTERHORNS
Makes 16 rolls

1 pkg. active dry yeast
2 1/2 Tablespoons warm water (119 to 115 degrees F)
4 1/2 cups flour, divided use
1 cup warm milk (110 to 115 degrees F)
1/2 cup shortening
1/2 cup sugar
3 eggs
1 teaspoon salt
1 1/2 to 2 Tablespoons butter or margarine, melted

In a large mixing bowl, dissolve yeast in 2 1/2 tablespoons water. Add 2 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 greased bowl, turning once to grease top. cover and let rise in a warm place until doubled, about 2-3 hours.

Punch dough down; divide into two equal parts. roll each into a 9-in. 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 froze until needed.

TO BAKE:
Place on greased baking sheets; thaw 5 hours or until doubled in size.

Bake at 350 degrees F for 10 minutes on standard bake or until lightly browned. Remove from baking sheets and serve immediately or cool on wire racks.

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ICEBOX BUTTERHORNS
Makes 2 dozen rolls

1 pkg active dry yeast
2 Tablespoons warm water (110-115 degrees F)
2 cups warm milk (110-115 degrees F)
1/2 cup sugar
1 egg, beaten
1 teaspoon salt
6 cups all-purpose flour, divided use
3/4 cup butter or margarine, melted
Additional melted butter

In a large mixing bowl, dissolve yeast in 3 tablespoons water.

Add milk, sugar, egg, salt and 3 cups flour; beat until smooth. Beat in butter and remaining 3 cups flour (dough will be slightly sticky). DO NOT KNEAD. Place in a greased bowl. Cover and refrigerate overnight.

TO SHAPE AND BAKE:
Punch dough down and divide in half. On a floured surface, roll each half into a 12-inch circle. 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. Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 350 degrees F for 15-20 minutes or until golden brown. Immediately brush tops with melted butter.