Icebox Butterhorns {Homemade Crescents}

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What exactly is an icebox butterhorn? Do you have any idea, because I don't. I just saw these in the October/November 2012 edition of Taste of Home magazine and thought they'd be the perfect cute little rolls to serve with dinner one night.

I don't want to admit how long it took me to realize that it's essentially a homemade crescent. I made the rolls, photographed them, ate them, stared at the leftovers for a while and then finally after watching tv a few days later, a Pillsbury crescent roll commercial came on and there was an "AH HA" moment.

Regardless of my lack of association, these are quite the tasty little rolls and super quick and easy to make, as far as bread goes, at least.



Icebox Butterhorns
Source: Taste of Home magazine, October/November 2012
Servings: 24 rolls
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Ingredients:
    • 2 packages dry active yeast
    • 1/4 cup warm water
    • 2 cups warm milk
    • 3/4 cup butter, melted
    • 1/2 cup sugar
    • 1 egg
    • 1 tsp. salt
    • 6  1/2 cups all purpose flour
    • additional melted butter and kosher salt
Directions:
1. Dissolve the yeast in a small bowl with the warm water.
2. In the bowl of your stand mixer with the dough hook attached, combine the milk, butter, sugar, egg, salt and 3 cups of the flour. Add in the yeast mixture and mix on low until a soft dough forms.
3. Add in the remaining flour. The dough should be slightly sticky.
4. Place the dough in a greased bowl, turning once to coat. Cover with plastic wrap and refrigerate overnight.
5. Punch down the dough, then turn out on a lightly floured surface.
6. Divide in half and roll each half into a 12" circle. Cut each circle into 12 wedges (like you'd cut a pizza). Roll up the wedges from the wide end to create a crescent shape. Repeat with remaining dough.
7. Place 2 inches apart on a greased baking sheet, ends down. Cover with a kitchen towel and let rest for 1 hour.
8. Preheat the oven to 350. Bake for 15-20 minutes or until golden brown. Immediately brush with additional melted butter. Sprinkle kosher salt on top and serve hot.

This is definitely one of the easier bread recipes to make. If you are a beginner or afraid of yeast (like I used to be), I'd definitely recommend trying out this recipe. The dough is very manageable and this comes together quite nicely. 

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