Icebox Butter Rolls

My Nana’s icebox butter rolls are the best! Soft, the best texture, buttery, and super easy to make. A fool proof recipe!

My Nana made these for our family for as long as I can remember! There wasn’t a holiday that she didn’t make these to go with our meal. She was always in charge of rolls because hers were by far the best.

It wasn’t until a year or two ago that I got the recipe from her so I could make them myself since I don’t live close by anymore. I was expecting them to be really hard to make, because they sure taste like they would be! I was so excited when I actually made them at how incredibly easy they were to make. By far the easiest roll recipe I’ve ever tried that turns out perfect every time. There’s nothing more frustrating than making a recipe and it doesn’t turn out or the bread turns out dense and hard. Not this recipe! Perfect rolls every time.

These are amazing by themselves, with butter, or jelly, or use them as sandwich bread. They are so versatile and go with every meal. Truly the only roll recipe you’ll ever need!

Kitchen Items Needed to Make These

• Stand Mixer
• Dough Hook Attachment for Mixer
• Sheet Pans
• Rolling Pin
• Measuring Cups
• Bench Scraper
• Food Thermometer

Ingredients

• Active Dry Yeast
• Flour
• Butter
• Milk
• Sugar
• Egg
• Water

Instructions

• Using the bowl that goes with a stand mixer, whisk together the active dry yeast and warm water together.
• Add in the milk, sugar, egg, salt, and 3 cups of flour. Combine with the dough hook until smooth.
• Add in the melted butter and remaining flour. Stir until just combined.
• Place in a large, greased bowl. Cover with plastic wrap and refrigerate overnight.
• The next day, punch down the dough and divide in half. On a floured surface, roll each half into a 12-inch-wide circle and cut into 12 pie shaped pieces. Begin at the wide end and roll each piece up. Place the point side down on a greased baking sheet.
• Cover with a thin towel and let rise for an hour.
• Bake at 350 degrees for about 17 minutes or until golden brown. Brush with melted butter. Let cool all the way before storing in an airtight container.