Icebox Butterhorns Recipe

Icebox Butterhorns Recipe
Photo by: Taste of Home
Rating

100% would make again

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

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  • 24 Servings
  • 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 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.

Nutrition Facts: 1 serving (1 each) equals 206 calories, 7 g fat (4 g saturated fat), 27 mg cholesterol, 170 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.

Icebox Butterhorns published in Taste of Home June/July 1995, p35

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Reviews for Icebox Butterhorns (3)

Icebox Butterhorns Recipe

Icebox Butterhorns

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Reviewed on Aug. 15, 2009 by LauraShoe

I first tried these rolls for Thanksgiving about 10 years ago. Now it isn't thanksgiving for my family unless there is a basket of these waiting to be enjoyed. They are fabulous.

Reviewed on Jul. 01, 2008 by Aquarelle

June/July 1995.

Reviewed on May. 12, 2008 by ankar

Would you be so kind to let me know please which issue of TOH this recipe was in? Thank you.

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