Ingredients Jump to Instructions ↓

  1. 2 packages (1/4 ounce each ) active dry yeast

  2. 1/4 cup warm water (110 to 115 )

  3. 2 cups warm milk (110 to 115 )

  4. 3/4 cup butter, melted

  5. 1/2 cup sugar

  6. 1 egg

  7. 1 teaspoon salt

  8. 6-1/2 cups all-purpose flour

  9. Additional melted butter

Instructions Jump to Ingredients ↑

  1. Icebox Butterhorns Recipe photo by Taste of Home 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 with plastic wrap 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. Yield: 2 dozen.


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