Icebox Butterhorns (Overnight Dinner Rolls)

Total Time
Prep 15 mins
Cook 20 mins

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!

Ingredients Nutrition


  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.).
Most Helpful

Great. I agree with others about the "old fashion" taste. They're heavy and chewy, one of the perfect comfort foods. I bake a fair amount, and am often asked to make dinner rolls, etc. This was sooooo easy, and I often like breads with an overnight rise. I did knead the dough for about 4 minutes before putting in the fridge, just to help blend things more. Also, they took about 2 hrs to rise after shaping, but that will be different for everybody depending on the warmth of the room, etc. I used all white bread flour, but when I next make them I will probably go back to using 1/3 to 1/2 King Arthur White Whole Wheat, add seeds, etc, which is what I usually do for more nutrition. I netted 16 round rolls from this recipe and they were very big. Next time I may make them smaller and get 20 rolls. But this is a keeper.

Bread to Cook January 18, 2013

Ingredients, bowl, wooden spoon, - keading, can't get much easier than that! Plus they tasted wonderful!

Ms. Poppy November 22, 2012

These are the best 'made with yeast' rolls I have ever made! They have a very unique flavor. My teenage son,Kevin, said they were delicious, and had 'that old fashioned taste! They disappeared quickly.I'll make these often. Thank you for posting.Katie

katietrueland January 25, 2008