Make Ahead Butterhorn Rolls

It's a week until Thanksgiving!  Bless my cousin, Kim, for reminding me that these rolls need to be on the blog.  Make them and freeze and take out the morning of the feast for fresh rolls in no time!

1 Tbs active dry yeast
1/4 c warm water
1/2 c butter
3/4 c milk
1/2 c sugar
3 eggs, beaten
1/4 tsp salt
4 - 4 1/2 cups flour
1/2 c butter, soft enough to spread

Combine yeast and warm water.  Melt the butter, add milk immediately and remove from heat.  Blend in sugar, eggs, salt and yeast.  Add flour until the dough is a nice, soft consistency and knead until smooth.  Cover the dough and let it rise in a warm spot for 2 - 4 hours. 

Turn dough onto an oiled surface, halve it, and roll each half into a 12-14" circle.  Spread with 4T soft butter.  Cut each into 12 slices.  Roll up from the wide end up to the tip like a butterhorn/cresent roll.  Freeze if desired.

When ready to bake - remove from freezer and thaw about 5 hours.  Rise until double.  Bake at 375 F for 12-15 minutes.

Creamy Oatmeal Mix

To make up enough to store in a #10 can:

10 cups rolled oats (instant or regular)
1 cup powdered milk
1 Tbs salt
1 cup sugar
3 Tbs cinnamon
1 Tbs nutmeg

To prepare:
Add 1/2 cup mix to 1 cup water and microwave on HIGH for 2 minutes.  Add raisins or other dried fruit before cooking or add fruit, granola, nuts, etc. after.

Cinnamon Milk

2 cups powdered non-instant milk
1 Tbs cinnamon
1 cup sugar
1 cup coffee creamer
 Yields 1 quart of mix.  Add 1/4 cup to 1 cup boiling water.