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Icebox Butterhorns Recipe

Photo by: Taste of Home Icebox Butterhorns Recipe

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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Icebox Butterhorns Recipe

Prep: 15 min. + chilling Bake: 15 min. + rising

Yield: 24 Servings

15 15 30

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, lightly 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 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. 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.

Nutritional 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.

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

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