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Icebox Butterhorns

89 posts
Joined: Feb 17, 2006


Posted to Thread #16955 at 3:56 am on Nov 24, 2009

Kendall, this is my go-to easy, peasy recipe for dinner rolls. My mom was a horrible baker, but she made these and they have never failed. There is no kneading involved and they are as light as a feather.

Icebox Butterhorns

1 (1/4-ounce) package active dry yeast
2 tablespoons warm water -- (110'-115')
2 cups warm milk -- (110'-115')
1/2 cup sugar
1 egg -- beaten
1 teaspoon salt
6 cups all-purpose flour
3/4 cup butter -- melted
Additional melted butter

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. 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.

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