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Icebox Butterhorns Recipe
Icebox Butterhorns Recipe photo by Taste of Home

Icebox Butterhorns Recipe

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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


  • 2 packages (1/4 ounce each) Red Star® Platinum Superior Baking 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


  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

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Reviewed Jun. 12, 2015


Reviewed Apr. 16, 2015 Edited Apr. 26, 2015

"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."

Reviewed Apr. 5, 2015

"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."

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!!"

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."

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