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Icebox Butterhorns Recipe

Icebox Butterhorns Recipe photo by Taste of Home

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These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. —Judy Clark, Elkhart, Indiana

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Icebox Butterhorns Recipe

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

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°)
3/4 cup butter, melted
1/2 cup sugar
1 egg
1 teaspoon salt
6-1/2 cups all-purpose flour
Additional melted butter

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the milk, butter, sugar, egg, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Do not knead. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and refrigerate overnight.
Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. circle; cut each into 12 wedges. Roll up wedges from the wide ends. Place 2 in. apart on greased baking sheets, point side down. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour.
Bake at 350° for 15-20 minutes or until golden brown. Immediately brush with additional melted butter. Remove from pans to wire racks to cool. Yield: 2 dozen.

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

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Reviews for Icebox Butterhorns

Icebox Butterhorns

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Reviewed on Nov. 23, 2012 by Judy Oldfield

I made these rolls for Thanksgiving. It was a big plus to make the dough the night before and then put the rolls together in the morning. They were huge, beautiful, delicious rolls and everyone raved about them. Will definitely do them again.

Reviewed on Nov. 14, 2012 by nik030384

I made these rolls for a holiday party and there were a hit all of my friends wanted the recipe. I only refrigerated the dough for 4 hours and they turned out perfect.

Reviewed on Nov. 12, 2012 by Phateus

Best recipe for no-knead yeast bread I've ever made and I'm 74. I cut the dough in half and make cinnamon rolls and a loaf of bread. The loaf's texture and flavor reminds me of light and airy store bought bread. It works just as well without the overnight refrigeration. Although I live alone, I've made the recipe 3 times in the past week and shared rolls and recipe with friends and neighbors.

Reviewed on Nov. 06, 2012 by dogcat_8

My whole family enjoyed these rolls. They were easy to make. I liked being able to make the dough the day before. It helps to cut down on time the day of the dinner. I cut the recipe in half. In the directions, it says to roll the dough into a 12-inch circle. The dough seemed pretty thick, so I rolled it wider and thinner and was able to get 16 wedges (rolls) that were still on the plump side. Next time, I think I will take the dough (half the recipe) and divide it into two 12-inch circles. The rolls will be smaller and less thick. They were very soft and moist. Will DEFINITELY make again! This one is a keeper!

Reviewed on Nov. 05, 2012 by powellcou

These were delicious! My husband said they were the best rolls he has ever had. I am planning on making them for Thanksgiving now!

Reviewed on Oct. 06, 2012 by calaster

BEST ROLL RECIPE, I HAVE TRIED LATELY.