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Icebox Butterhorns

 Icebox Butterhorns
These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. —Judy Clark, Elkhart, Indiana
24 ServingsPrep: 15 min. + chilling Bake: 15 min.


  • 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


  • 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

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Icebox Butterhorns (continued)

Directions (continued)

  • to cool. Yield: 2 dozen.