- 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 Eggland's Best 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 to cool. Yield: 2 dozen.
Reviews for Icebox Butterhorns(32)
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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.
This recipe is amazing! Made them yesterday for Thanksgiving and they are so light and pull apart. I only made half a recipe and it still made a lot. Will definitely make again and not just for a Holiday. Thanks........
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!