Icebox Butterhorns Recipe
- 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 large egg
- 1 teaspoon salt
- 6-1/2 cups all-purpose flour
- Additional melted butter
- 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.
Reviews for Icebox Butterhorns
"Has anyone ever made these with a cream filling? Years ago, I had some in a town in Michigan where the huge Christmas store is that had a cream cheese filling. They were wonderful."
"I made these for Thanksgiving and they were awesome! My 16-yr old son loved them. So good, you have to try them. Mine turned out huge too, so I will try to cut them smaller next time. I love making rolls from scratch and have a Cheddar Cheese biscuit I love, but these are now my new favorite. You can eat them plain too, just like they are. You don't need jelly or honey to make them better."
"Easy and delicious! Mine turned out huge. More than doubled in refrigerator at about 1 1/2 hours."
"Easy and yummy"
"To psylin - To get the dough to rise when it's cold - put a pan of very hot water on the lowest rack of your oven (unheated) and then put the dough on the rack above it to rise. Sometimes I preheat the oven to 150 degrees and then TURN OFF THE OVEN, leave the door open for a few minutes to cool slightly and then put the dough in to rise."
"I would like to try these but I'm not experienced at working with yeast. Can someone tell me a good way to get the dough to rise when the weather is cold? Thank you so much."
"I have to make these for every holiday meal. My kids and nephews eat them as fast as they can! They are so good and they turn out perfect every time. To mac6112 I don't have a bread machine and I always use my kitchen aid mixer for step 1. If you have strong muscles you can mix this by hand and it will turn out great! I always mix in the last addition of flour by hand. It makes the rolls more tender."
"I don't have a bread mixer, can I mix it by hand and still get it right?"
"My daughter made these today and they are FANTASTIC!! I can't wait to try them myself.Well here it is 10 days later and I just made them. Still great and so easy."
"I made these for Easter dinner. Everyone raved about them. They have a great buttery sweet taste. I did use half honey and half sugar as the sweetening agent. I also used skim milk. The dough is amazing to work with. I would like to try them with buttermilk next time as another reviewer mentioned."
"I tried these for Thanksgiving and have made them several times since. They are just about the best roll my family has ever tasted. An instant family favorite!!"
"This Butterhorn Roll recipe was much easier to make than a previous, and quite tedious, recipe that I used to make yet tasted almost as good. However, I will try using buttermilk next time, as another reviewer suggested, to lighten up the dough. If there are any negatives to this recipe it's that the rolls were a little heavier than I would have liked. Still a very good recipe."
"This is the best Butterhorn recipe I have ever made! The dough is delicious and rolls out beautifully!"
"very tasty....... there were none left over for later......."
"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!!!"
"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."
"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."
"very easy and tasted delicious."
"These rolls are AWESOME. Have been a bread baker for many years, but have to say these are the very best I have ever tried. My taste tester husband is already planning more reasons for me to make them again. Thank you a real keeper!"
"These are the most wonderful and easy to make rolls I have ever made. I only made half the recipe and it made many,. My husband can't stop commenting on them. Thank you so much."
"This is the first time I've made butterhorns and they turned out wonderful. So easy and DELICIOUS! Will be making them again."
"These are easy and delicious! I made them into 48 smaller rolls and put them in the freezer for Thanksgiving. They are so moist and tasty - thanks for sharing!!"
"This is my favorite bun recipe. They turned out very nice and very tasty. I rolled dough out in a circle and cut it like a pie in wedges. I left them for 2 hours to rise because the dough was cold coming out of fridge. Will make again!"
"Again, I have not tried this, but this is the only way to ask a question. Has anyone tried freezing the shaped rolls before baking? The recipe has such great reviews, but there are only 2 of us. I would like to bake (not just heat up baked) the amount of rolls we would need for one meal."
"Excellent! This is the first butterhorn recipe that has turned out for me and is a definite keeper. Recipe is quick and easy, and rolls were moist and soft. The only change I made was to add 2 tablespoons of honey. Next time, I am going to substitute 1/2 cup honey for the sugar and increase salt to 2 teaspoons."
"I LOVE these rolls! I can't tell you how many times I have made them. They are the best!"
"Have made at least 10 batches of this formula since before Thanksgiving. They are such a hit with my grandchildren that they only last a couple days. My young grandson comes over spouting "Grandma, we need more rolls!" They are easy, tender and delicious. I made four cuts, rolling 12 inch circles for 48 rolls."
"Fantastic recipe! My family and guests loved them! Will add a little more sugar next time to sweeten them just a little."
"So easy to make! Served with cinnamon butter. They were a huge hit."
"I have been making this recipe for many years. It is a repeated request at church and family gatherings. My daughter made these one year for her 4-H in the Johnson County Fair and won Grand Champion! They are delicious."
"One additional note on my review. ADD 1 TEASPOON MORE OF SALT to recipe. Makes big difference in flavor."
"This is a keeper. I made for Christmas and everyone raved. My daughter accidentally placed groceries on top of rising bowl in frig. And next morning when I discovered the error I was sure they were done for,however; the rolls still rose after I shaped them and arranged in pan. Great for breakfast next day with strawberry jam."
"I have been making these for years. Love them, they are nice and soft and make excellent cinnamon buns for morning breakfast"
"thesr are the best tasting rolls- I brought them to the office pot luck and several folks complimented them and asked for the recipe! I did freeze some and reheated for the family dinner and they were great."
"Hands down the easiest, best tasting bread I have ever baked! If it tells you how good they are, there were only three of us for Thanksgiving dinner, and they made 2 dozen very nice size rolls. In fact, the next time I make them as dinner rolls, I am probably going to divide the dough into three parts and do 3 dozen smaller rolls. They were so good that we had only 4 rolls left at the end of the meal. Since Thanksgiving I have made this recipe 6 more times, and shaped the portions into Hamburger buns, hotdog buns, and sausage rolls. Tonight I plan on trying it as a doughnut dough. Definitely a keeper!"
"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."
"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."
"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."
"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!"
"These were delicious! My husband said they were the best rolls he has ever had. I am planning on making them for Thanksgiving now!"
"BEST ROLL RECIPE, I HAVE TRIED LATELY."
"I was very disappointed in this recipe. It was easy to make but was very bland. It doesn't have that good yeast roll taste."
"Quick and easy to make ahead of time and always pleases! We make them for every Thanksgiving and Christmas dinner- and never have leftovers!"
"LOVE these rolls! My mom made them at every holiday dinner when I was growing up and now they are a staple of my family dinners. Just mixed a batch with brown sugar instead of white, VERY yummy! Made the rolls just a touch sweeter!"
"These are delicious and easy to make."
"one of my favourite recipes that I do again and again. Easy and tastes great."
"To the person who wanted to know what issue of Taste of Home this recipe was in. It was in the June/July 95 issue."
"Love this recipe too! Need to increase this recipe X 7. Is there a recipe conversion within Taste of Home website that you know of? Pam"
"My culinary students make these all the time at school. They are a hit throughout the school district! Pam Wakefield, Family & Consumer Sciences instructor-Ada High School (Okla.)"
"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."
"Would you be so kind to let me know please which issue of TOH this recipe was in? Thank you."