In a large bowl combine 4 cups all purpose flour, 1/2 cup sugar and 1 teaspoon salt. Cut in 1 cup butter as for pie crust; set aside. Dissolve 1 package (1/4 oz.) active dry yeast in 1/4 cup warm water (110 to 115 degrees) add with the 3/4 cup warm milk (110 to 115 degrees) to the flour mixture, add 1 egg lightly beaten; mix well. Cover and refrigerate overnight, or you can go ahead and make up. Divide dough into four equal parts on a lightly floured board, roll each portion into a 12 inch circle and cut into 8 pie shaped wedges. Roll up, beginning with the wide end and place on a greased cookie sheet. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled. Bake at 375 degrees for 10 to 12 minutes or until golden brown.

Makes 32 rolls. If cooking for two, freeze butterhorns in a plastic bag, defrost as needed.