Icebox Butterhorns
Taste of Home
- try a FREE ISSUE today!
If you'd like a roll that melts in your mouth, you have to try Mom's recipe. She has just the right touch when she's mixing up this dough. The rolls smell absolutely heavenly as they bake to a golden brown.
-Judy Clark, Elkhart, Indiana
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. + chilling Bake: 15 min. + rising
Ingredients:
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 cups warm milk (110° to 115°)
- 1/2 cup sugar
- 1 egg, beaten
- 1 teaspoon salt
- 6-1/2 cups all-purpose flour
- 3/4 cup butter, melted
- Additional melted butter
Directions:
In a large mixing bowl, dissolve yeast in water. Add 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. Cover and refrigerate overnight.
Punch down dough and divide in half. On a floured surface, roll each half into a 12-in. circle. Cut each circle into pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350° for 15-20 minutes or until golden brown. Immediately brush tops with melted butter. Remove from pans to wire racks to cool. Yield: 2 dozen.