ICEBOX BUTTERHORNS (OVERNIGHT DINNER ROLLS)
This is the most awesome dinner roll recipe. It comes from taste of home. I now use it every time that I make any type of roll. It requires no kneading, or machine to make it- just a large bowl and a wooden spoon. I don't think I can really describe how good they are- you'll just have to try them. (I always use margarine, never butter, and it turns out great.) 4/08 - I edited the recipe to include the missing step of letting the dough rise before baking -oops!
Provided by Random Rachel
Categories Yeast Breads
Time 35m
Yield 15-30 rolls, depends on size
Number Of Ingredients 9
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.).
Nutrition Facts : Calories 370.6, Fat 17.4, SaturatedFat 10.6, Cholesterol 57.6, Sodium 312.1, Carbohydrate 46.6, Fiber 1.5, Sugar 6.8, Protein 7
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