Icebox Butterhorns Recipe
Icebox Butterhorns Recipe photo by Taste of Home

Icebox Butterhorns Recipe

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 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
   (40)
RATING DISTRIBUTION
5 Star
 (37)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed May. 9, 2014

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!!

MY REVIEW
Reviewed Apr. 24, 2014

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.

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!!!

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