Icebox Butterhorns

If you'd like a roll that melts in your mouth, you will love these. The rolls smell absolutely heavenly as they bake to a golden brown.


24 servings


2 (1/4 ounce) packages active dry yeast
1/4 cup warm water (110°F to 115°F/43°C to 46°C)
2 cups warm milk (110°F to 115°F/43°C to 46°C)
1/2 cup granulated (white) sugar
1 egg, lightly beaten
1 teaspoon salt
6 1/2 cups all-purpose flour
3/4 cup butter, melted
additional melted butter


In a large bowl, dissolve yeast in water. Add the milk, sugar, egg, salt and 3 cups flour; beat until smooth. Beat in butter and remaining flour (dough will be slightly sticky). DO NOT KNEAD. Place in a greased bowl. Cover and refrigerate overnight.

Punch down dough and divide in half. On a floured surface, roll each half into a 12-inch circle. Cut each circle into pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 350°F (177°C). Bake for 15 to 20 minutes or until golden brown. Immediately brush tops with melted butter. Remove from pans to wire cooling racks to cool.

Estimated Time

Preparation Time: 15 minutes
Chill Time: 8 hours
Rise Time: 1 hour
Bake Time: 15 minutes

Nutritional Information

Amount per serving: Calories 206, Fat 7 g (Saturated Fat 4 g), Cholesterol 27 mg, Sodium 170 mg, Carbohydrate 31 g, Fiber 1 g, Protein 5 g.

Recipe Courtesy Of

Judy Clark, Elkhart, Indiana

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