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Icebox Butterhorns Recipe
Icebox Butterhorns Recipe photo by Taste of Home

Icebox Butterhorns Recipe

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5 54
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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
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 large egg
  • 1 teaspoon salt
  • 6-1/2 cups 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

AVERAGE RATING
   (49)
RATING DISTRIBUTION
5 Star
 (46)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 13, 2016

"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."

MY REVIEW
Reviewed Dec. 24, 2015

"Easy and delicious! Mine turned out huge. More than doubled in refrigerator at about 1 1/2 hours."

MY REVIEW
Reviewed Oct. 23, 2015

"Easy and yummy"

MY REVIEW
Reviewed Oct. 22, 2015

"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."

MY REVIEW
Reviewed Oct. 22, 2015

"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."

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