Icebox Butterhorns

Name: Icebox Butterhorns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 dozen
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/4 cup warm water (110° to 115°); 2 cups warm 2%milk (110° to 115°); 3/4 cup butter, melted; 1/2 cup sugar; 1 large egg, room temperature; 1 teaspoon salt; 6-1/2 cups all-purpose flour; Additional melted butter

TEST KITCHEN APPROVED

58 Reviews

Total Time:Prep: 15 min. + chilling Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Judy Clark

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. —Judy Clark, Elkhart, Indiana

TEST KITCHEN APPROVED

Icebox Butterhorns

58 Reviews Add your review

Yield:2 dozen

Prep:15 min

Cook:15 min

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Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm 2%milk (110° to 115°)
3/4 cup butter, melted
1/2 cup sugar
1 large egg, room temperature
1 teaspoon salt
6-1/2 cups all-purpose flour
Additional melted butter

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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 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.