Icebox Butterhorns

My aunt is a rock-star. She just mailed me the recipe for the beautiful crescent rolls that we had at Thanksgiving.

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110-115 degrees F)
2 cups warm milk (110-115 degrees F)
1/2 cup sugar
1 egg
1 teaspoon salt
6 and 1/2 cups all-purpose flour
3/4 cups butter, melted
Additional melted butter

1. In a large mixing bowl, dissolve yeast in warm water. Add the 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, turning once to grease top. Cover and refrigerate overnight.

2. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12 inch circle. Cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.

3. Bake at 350 degrees for 15-20 minutes or until golden brown. Immediately brush tops with melted butter. Remove from plans to wire racks.