Show Subscription Form




Icebox Butterhorns Recipe
Icebox Butterhorns Recipe photo by Taste of Home

Icebox Butterhorns Recipe

Read Reviews (35)
4.87 35
Publisher Photo
These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. —Judy Clark, Elkhart, Indiana
TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min.
MAKES: 24 servings

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 King Arthur Unbleached All-Purpose Flour
  • Additional melted butter

Directions

  1. 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).
  2. Do not knead. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and refrigerate overnight.
  3. 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.
  4. 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

Reviews for Icebox Butterhorns(35)

AVERAGE RATING
   (38)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 9, 2014

This is the best Butterhorn recipe I have ever made! The dough is delicious and rolls out beautifully!

MY REVIEW
Reviewed Jan. 5, 2014

very tasty....... there were none left over for later.......

MY REVIEW
Reviewed Dec. 25, 2013

These are incredible. I found a little secret by accident. The first time I made these, I didn't have any whole milk or even 2%. I did have Buttermilk and skim. I used 1 1/2 cups of buttermilk and 1/2 cup skim. I will NEVER make them without buttermilk. Everyone raves about them. I have made over a dozen batches since November and it makes some of the best cinnamon rolls you ever ate as well. They really only have to stay in the refrigerator for an hour or two. They will rise as much in that time as they will overnight. Thank you for posting this recipe!!!

MY REVIEW
Reviewed Dec. 2, 2013

These rolls were okay but a little dry and dense for my taste. They did not rise much at all and were a tad too sweet. I made them for Thanksgiving but most were left at the end of the meal. I may try them again but probably not.

MY REVIEW
Reviewed Dec. 2, 2013

I made these for Thanksgiving. The rolls were a hit with everyone present! The recipe is very easy. I know these will be requested at future family dinners.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT