Icebox Butterhorns

Icebox Butterhorns are a classic comfort food that combines the richness of butter with the tender crumb of yeast dough. These easy-to-make rolls feature a simple dough that rests in the refrigerator overnight, allowing the flavors to meld and the gluten to relax. The result is a soft, flaky pastry that is slightly sweet and deeply satisfying. Perfect for weekend brunches, holiday mornings, or as an accompaniment to hot cocoa, these butterhorns bring a touch of homemade elegance to your table. With minimal kneading required, they are an accessible treat for bakers of all skill levels, offering a delicious reward for a little advance planning.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 24

Calories: 284.9

Dietary: Vegetarian

Description

Icebox Butterhorns are a classic comfort food that combines the richness of butter with the tender crumb of yeast dough. These easy-to-make rolls feature a simple dough that rests in the refrigerator overnight, allowing the flavors to meld and the gluten to relax. The result is a soft, flaky pastry that is slightly sweet and deeply satisfying. Perfect for weekend brunches, holiday mornings, or as an accompaniment to hot cocoa, these butterhorns bring a touch of homemade elegance to your table. With minimal kneading required, they are an accessible treat for bakers of all skill levels, offering a delicious reward for a little advance planning.

Ingredients

1 package Active dry yeast -- 1/4 oz
1 teaspoons Salt
2 tablespoons Warm water
6 cups All-purpose flour
2 cups Milk -- warmed
3/4 cups Butter or margarine --
1/2 cups Sugar Melted
1 whole Egg -- beaten Additional melted butter

Directions

1
In a large mixing bowl, dissolve the yeast in the warm water.
2
Add the milk, sugar, beaten egg, salt, and 3 cups of the flour; beat until smooth.
3
Beat in the melted butter and the remaining flour until a slightly sticky dough forms.
4
Do not knead the dough.
5
Transfer the dough to a greased bowl, cover, and refrigerate overnight.
6
Punch the dough down and divide it in half.
7
On a floured surface, roll each half into a 12-inch circle.
8
Cut each circle into 12 pie-shaped wedges.
9
Beginning at the wide end of each wedge, roll up tightly to form a horn.
10
Place the rolls, point side down, 2 inches apart on greased baking sheets.
11
Cover and let rise in a warm place until doubled in size, about 1 hour.
12
Bake at 350&# 194;Â°F (177ÃÂ°C) for 15-20 minutes, or until golden brown.
13
Immediately brush the tops with additional melted butter.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 284.9kcal

% Daily Value *
Total Fat 4.7g8%
Saturated Fat 1.8g9%
Cholesterol 95.7mg32%
Sodium 211.7mg9%
Total Carbohydrate 52.4g18%
Dietary Fiber 1.5g6%
Sugars 36.4g
Protein 9.8g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat in a warm oven before serving.

Variation: For a sweeter treat, sprinkle the tops with cinnamon sugar before baking.

Tip: Ensure the water and milk are warm but not hot to avoid killing the yeast.

Yield: Makes 2 dozen rolls.

Keywords: icebox, butterhorns, yeast rolls, breakfast pastry, overnight dough, flaky rolls, buttery, easy baking, comfort food, brunch ideas, dessert rolls, homemade bread

Read it online: https://www.chefs-mate.com/recipe/icebox-butterhorns/