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Icebox Butterhorns
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
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.
© Taste of Home 2009
2 of 2
Icebox Butterhorns
(continued)
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.
© Taste of Home 2009