Icebox Butterhorns Recipes

ICEBOX BUTTERHORNS (OVERNIGHT DINNER ROLLS)

Steps:

• Dissolve the yeast in the water in a large bowl. Add the milk, sugar, egg, salt, and half of the flour. Beat together with a wooden spoon until smooth; add the 3/4 cup melted butter, along with remaining flour. Place in a greased bowl, cover with plastic wrap and put in your fridge overnight.
• The next day (or at least six hours later, if you'd like to make them in the morning for supper) punch the dough down. Shape as desired. Let rise in a warm place until doubled, about 1 hour. (I like to turn the oven on for 1-2 minutes, then turn it off and stick the rolls in or 45 minutes. Then I pull them out, and preheat the oven to bake them.).
• Bake at 350 for 15-20 minutes for round dinner rolls. Immediately brush with melted butter. Awesome warm, cold, or leftover.
• (For a butterhorn shape: make a 12 inch circle of dough, cut it into 12 pieces, and roll from the big end towards the little end. Place on the pan with the ends curled like a horn.).

ICEBOX BUTTERHORNS

Steps:

• 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.

ICEBOX BUTTERHORNS

Steps:

• In a large mixing bowl, dissolve yeast in water. Add 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, turning once to grease top. Cover and refrigerate overnight. Punch dough down and divide in half. On a floured surface, roll each half into a 12-in. circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 15-20 minutes or until golden brown. Immediately brush tops with melted butter.© Copyright Reiman Publications, 1993-1997