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Icebox Butterhorns

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
    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

Directions

  • 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 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.
Nutrition Facts
1 roll: 206 calories, 7g fat (4g saturated fat), 27mg cholesterol, 170mg sodium, 31g carbohydrate (6g sugars, 1g fiber), 5g protein.
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