Icebox Butterhorns (Overnight Dinner Rolls) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is the most awesome dinner roll recipe. 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. Ingredients:
1 (1/4 ounce) package yeast |
2 tablespoons warm water |
2 cups warm milk |
1/2 cup sugar (or 3/4, to taste) |
1 egg, beaten |
1 teaspoon salt |
6 cups flour |
3/4 cup melted butter |
1/2 cup melted butter (for tops) |
Directions:
1. 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.
2. 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.).
3. Bake at 350 for 15-20 minutes for round dinner rolls. Immediately brush with melted butter. Awesome warm, cold, or leftover.
4. (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.).
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