Icebox Butterhorns Overnight Dinner Rolls
Discover the magic of homemade bread with these Icebox Butterhorns Overnight Dinner Rolls! Perfect for holiday feasts or a special family meal, these fluffy, buttery crescent-shaped rolls are as much a pleasure to make as they are to eat. Made with pantry staples like all-purpose flour, yeast, and milk, the dough is prepared the night before and left to rise slowly in the refrigerator for an irresistibly tender texture and enhanced flavor. The next day, effortlessly shape the dough into crescents, let them rise, and bake to golden perfection. For an extra touch of indulgence, brush the warm rolls with melted butter right out of the oven. These make-ahead dinner rolls are a crowd-pleaser, bringing a comforting, homemade touch to your table with minimal day-of effort.
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 0.25 cup Warm water (about 110°F/45°C)
- 0.25 cup Granulated sugar
- 0.75 cup Whole milk
- 0.5 cup Unsalted butter, melted and slightly cooled
- 2 units Large eggs, beaten
- 1 teaspoon Salt
- 4 cups All-purpose flour
- 2 tablespoons Additional butter for brushing (optional)
Instructions
In a small bowl, dissolve the active dry yeast in the warm water. Let it sit for 5-10 minutes until foamy.
In a medium saucepan, warm the milk over low heat until it is just warm (do not boil). Remove from heat and allow it to cool slightly.
In a large mixing bowl, combine the sugar, melted butter, cooled milk, beaten eggs, and salt. Stir until well mixed.
Add the yeast mixture to the bowl and stir to combine.
Gradually add the flour, one cup at a time, mixing well after each addition. The dough should be soft but not sticky.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
Place the dough in a greased bowl, turning it once to coat it in oil. Cover the bowl tightly with plastic wrap and refrigerate overnight.
The next day, remove the dough from the refrigerator and allow it to come to room temperature for about 30 minutes.
Divide the dough in half. Roll each half into a circle about 12 inches in diameter and 1/4 inch thick.
Using a pizza cutter or sharp knife, cut each circle into 12 wedges (like slicing a pizza).
Roll up each wedge, starting at the wide end and rolling toward the tip, to form a crescent shape.
Place the rolls on greased or parchment-lined baking sheets, tip-side down to prevent unrolling.
Cover the rolls with a clean kitchen towel and let rise for about 30-45 minutes in a warm place until doubled in size.
Preheat your oven to 375°F (190°C).
Bake the rolls for 12-15 minutes or until golden brown on top.
Optional: Brush the warm rolls with melted butter just after removing them from the oven for extra flavor and shine.
Serve warm and enjoy!
Nutrition Facts
Calories |
3265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.9 g | 179% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 2772 mg | 121% | |
| Total Carbohydrate | 429.6 g | 156% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 59.9 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 379 mg | 29% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
