Butterhorns Food

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Grandma's Butterhorns image

These butterhorns are the ones my Grandma makes for every holiday and special occasion. They're cute little sweet rolls topped with a vanilla glaze.

Provided by Pinch of Yum - adapted from Grandma R's recipe

Categories     Dessert

Time 50m

Number Of Ingredients 8

2 cups flour
12 oz. cottage cheese
2 sticks butter/margarine
dash of salt
2 cups powdered sugar
2 tbs. butter/margarine
2 tbs. milk
1 tsp. almond flavoring


  • Beat cottage cheese and butter together. Add in flour and salt. Mix together and refrigerate overnight.
  • Divide dough into 4 parts. Roll out each part like pie dough, and cut into 12 pie shaped wedges. Roll big end to little end.
  • Bake on greased cookie sheet and 350 for 30 minutes. Cool.
  • Mix frosting ingredients together (sugar through almond flavoring) and spread on cooled crescents.

Nutrition Facts : Calories 83 calories, Sugar 4.9 g, Sodium 51.2 mg, Fat 4.6 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 9 g, Fiber 0.1 g, Protein 1.7 g, Cholesterol 12.8 mg


Butterhorns image

To DIE for, buttery crescent rolls that divide up the work between two days. This yeast-raised dough may be kept in the refrigerator, and used over a period of 2 weeks! So you can make them fresh when you like.

Provided by CPSC

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 10h15m

Yield 16

Number Of Ingredients 9

1 (0.6 ounce) cake compressed fresh yeast
2 teaspoons white sugar
1 ½ cups milk
1 cup butter
½ cup white sugar
3 eggs
5 ½ cups bread flour
1 teaspoon salt
½ cup butter, softened


  • Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly.
  • Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour.
  • After the dough has risen, punch down, cover, and refrigerate overnight.
  • Divide the dough into four pieces. Use one piece at a time, leaving the rest in the refrigerator. On a lightly floured surface, roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges, as you would a pizza. Roll each wedge starting at the wide end, and ending at the point. Place onto a lightly greased cookie sheet, and bend the ends so that they are crescent shaped. Cover with a towel, and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold.
  • Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 42.3 g, Cholesterol 82.5 mg, Fat 19.4 g, Fiber 1.2 g, Protein 7.8 g, SaturatedFat 11.6 g, Sodium 291.7 mg, Sugar 8.1 g


German Butterhorns image

This is a fabulous old recipe...the pastry has yeast in it yet requires no rising or kneading! This recipe is great for bakers who are not yet experts- These butterhorns are shaped like cresents and are beautiful anytime of the year but are extra special to serve during the holidays. I did see this recipe posted on another sight but not here on zaar. This recipe does take a bit of time but it is sooo worth it!!!! Please note that you need to refrigerate the pastry dough for at least 6hrs (I usually do mine overnight to split the work up:)-I did not include this time in the prep time. Please note that this recipe asks that you roll the dough out on a surface sprinkled with powdered sugar-not flour...please make sure you have enough before hand.

Provided by SweetFuzion

Categories     Dessert

Time 16m

Yield 30 butterhorns, 30 serving(s)

Number Of Ingredients 16

4 cups flour
2 (1/4 ounce) packages yeast
4 egg yolks
1 cup sour cream
1 teaspoon salt
1 1/4 cups shortening
1 teaspoon vanilla
2 tablespoons sugar
1 cup powdered sugar, for rolling out dough
4 egg whites
1 cup powdered sugar
1 teaspoon vanilla
1 1/2 cups walnuts, chopped fine
1/4 cup butter, melted
1 teaspoon almond extract
2 cups powdered sugar


  • Sift together flour, sugar, salt and yeast. Cut in shortening until dough resembles pie dough. Add egg yolks, vanilla and sour cream. Mix with hands until dough forms a ball. Divide into 5 even balls and refrigerate for 6 hrs or overnight.
  • When ready to roll out the dough make the filling by beating the egg whites until stiff. Add sugar and vanilla; beat well. Fold in walnuts.
  • Sprinkle bread board with powdered sugar and roll each ball of dough into a 12 inch circle. Cut each circle into 6 pie shaped pieces. Spread with filling and roll up, starting at the wide end.
  • Bake at 375 degrees for 15 minutes. Butter horns will be a light golden color when done.
  • At this time in a small sauce pan melt the butter for the glaze, remove from heat and stir in powdered sugar and the almond extract -- add a bit more butter or sugar as needed so that you can dip the tops of the butterhorns in the glaze and place on wax paper to set up.
  • Enjoy!

Nutrition Facts : Calories 281.3, Fat 16.2, SaturatedFat 4.7, Cholesterol 32.6, Sodium 101.6, Carbohydrate 31, Fiber 0.9, Sugar 16.8, Protein 3.9


Butterhorns image

Butterhorns fall into two camps: savory or sweet. These are the latter, filled with a tender mince of nuts and topped with an almond-flavored frosting. Sweet butterhorns are a favorite of the in-house bakeries at the Bavarian Inn and Zehnder's of Frankenmuth, the two big all-you-can-eat chicken dinner restaurants in Frankenmuth, Mich. This recipe comes from Dorothy Zehnder, a founder of the Bavarian Inn. Tucking in the corners of each butterhorn before rolling helps contain the filling during baking.

Provided by Sara Bonisteel

Time 1h45m

Yield 36 butterhorns

Number Of Ingredients 18

4 cups/512 grams all-purpose flour
1 cup/227 grams cold unsalted butter, cut into cubes, plus more for greasing the pan
1/4 cup/50 grams granulated sugar
1/2 teaspoon fine sea salt
2 tablespoons plus 3/4 teaspoon/20 grams active dry or instant yeast
1 1/4 cups/284 grams lukewarm whole milk
4 egg yolks, well beaten
1 teaspoon almond extract
1 1/2 cups/320 grams light brown sugar, packed
1/2 cup/70 grams finely chopped almonds or walnuts
2 to 3 tablespoons heavy whipping cream
2 tablespoons/15 grams all-purpose flour
1/2 teaspoon almond extract
1 1/2 cups/170 grams confectioners' sugar
1 tablespoon/14 grams unsalted butter, melted
3 to 4 tablespoons heavy whipping cream
1/4 teaspoon almond extract
1/2 cup/70 grams finely chopped walnuts or almonds, to garnish


  • Make the dough: Combine flour, butter, sugar and salt in a large mixing bowl. Using a pastry blender or your fingertips, cut butter into flour, until the butter is the size of small peas.
  • In a medium bowl, stir the yeast into the lukewarm milk, then add beaten egg yolks and almond extract. Pour yeast mixture into the flour mixture and stir lightly, handling as gently as pie crust, until the shaggy mass comes together in a sticky ball. Cover dough with plastic wrap and let rest in the refrigerator overnight.
  • Make the filling: The day you plan to bake the butterhorns, combine the sugar, almonds, 2 tablespoons heavy cream, flour and almond extract in a separate medium bowl. It should resemble a wet sand with bits of nuts. If the filling is dry, add another tablespoon of cream. Set aside.
  • Assemble the butterhorns: Lightly grease 3 baking sheets. Remove pastry dough from the refrigerator and divide dough into three equal rounds (about 13 ounces/365 grams each). Keep the other rounds refrigerated while you work with one piece. Using a rolling pin, roll the dough into a 16-inch circle on a lightly floured surface. Cut each circle into 12 wedges, like you're cutting a pizza. Place 1 heaping teaspoon of filling just inside the curved edge of the wedge, leaving a 1/2-inch border.
  • Fold the closest two corners over the filling to avoid leakage, then roll tightly all the way up to the point. (It should look like a little croissant.) Arrange pieces on a greased pan 2 inches apart, 12 butterhorns per pan, making sure that the point is tucked under to prevent it from unrolling while rising. Repeat with the remaining dough rounds. Let horns rise, uncovered, in a warm location until doubled in size, about 1 hour.
  • About 30 minutes before you're ready to bake, heat the oven to 365 degrees and make the frosting: Combine confectioners' sugar, melted butter, heavy cream and almond extract in a large bowl, and mix until creamy and spreadable. Cover and set aside.
  • Bake butterhorns for 12 to 15 minutes, until a light brown. Frost while still warm, and sprinkle with chopped nuts. Store in an airtight container for up to 3 days.


Butterhorns image

This recipe is an unusual but delicious way to use cottage cheese. Friends of ours make these every year for a party that follows our fall cattle drive. They are so delicious they're always the first food to disappear.

Provided by Taste of Home

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

1 cup butter, softened
1-1/2 cups 4% cottage cheese
2 cups all-purpose flour
Dash salt
2 cups confectioners' sugar
2 tablespoons butter, melted
2 teaspoons whole milk
1/2 teaspoon vanilla


  • In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight. , Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. , Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 96mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.


Swiss Butterhorns image

My husband and I like to entertain at breakfast, and we're always looking for new recipes. So I was thrilled when my daughter shared this butterhorn recipe with me. They're so rich, light and easy to make.

Provided by Taste of Home

Time 40m

Yield 3 dozen.

Number Of Ingredients 14

2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup plus 1/3 cup cold butter
1 large egg yolk, lightly beaten
3/4 cup sour cream
1/2 cup chopped pecans
1/2 cup sugar
1 teaspoon ground cinnamon
GLAZE (optional):
1 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla extract


  • In a large bowl, combine flour and salt. Cut in butter until crumbly. Stir in egg yolk and sour cream; shape into a ball. Chill several hours or overnight. , Divide dough into thirds. On a well-floured surface, roll each portion into a 12-in. circle. Combine filling ingredients. Sprinkle a third of the filling over each circle. Cut each circle into 12 wedges. Roll each wedge, starting at the wide end. Place on greased baking sheets with points down. , Bake at 350° until lightly browned, 15-18 minutes. Make glaze if desired. Combine all ingredients and spread on warm rolls.

Nutrition Facts :


Cottage Cheese Butterhorns image

Yet another of my mom's delicious recipes that I now make myself. These little treats take a bit of work, but are worth the effort. They also freeze nicely. Prep time does not include refrigeration time for dough.

Provided by CrystalB

Categories     Dessert

Time 1h

Yield 4 dozen

Number Of Ingredients 8

12 ounces cream-style cottage cheese
1 cup margarine
2 cups flour
1 dash salt
1 cup icing sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1 tablespoon water


  • Cream together margarine and cottage cheese.
  • Add flour and salt.
  • Chill dough four hours or overnight for easier handling.
  • Divide dough into 4 parts.
  • Roll each part out very thinly on floured surface.
  • Cut each part into 12 wedges and roll up from wide to narrow of each wedge.
  • Bake at 325F for 30 to 35 minutes.
  • Brush with glaze while still warm.

Nutrition Facts : Calories 840.3, Fat 49.9, SaturatedFat 10.4, Cholesterol 12.9, Sodium 919.5, Carbohydrate 80.7, Fiber 1.8, Sugar 29.9, Protein 17.7


Butterhorn Dinner Rolls image

Butterhorn dinner rolls date all the way back to colonial times, but I've streamlined the process to make this recipe easier for new and inexperienced bakers. These classic dinner rolls are light but rich, and slightly sweet. They're perfect for special occasions or holiday dinners, alongside any main course.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 12

Number Of Ingredients 9

1 (.25 ounce) package active dry yeast
¼ cup warm water
½ cup unsalted butter
1 cup milk
3 tablespoons white sugar
3 ¾ cups all-purpose flour, divided
1 ½ teaspoons kosher salt
1 large egg yolk
¼ cup butter, melted


  • Sprinkle yeast onto warm water. Stir gently and let sit until foamy and frothy, 15 to 20 minutes.
  • While the yeast is proofing, place butter in a saucepan with milk and white sugar. Turn heat to medium and cook, stirring occasionally, until butter melts and sugar dissolves, 3 to 4 minutes.
  • Remove from the heat and pour into a large mixing bowl; let cool until just very warm to the touch and about 120 degrees F (49 degrees C), 2 to 3 minutes.
  • Add 3 cups flour, kosher salt, yeast mixture, and egg; mix gently with a spatula until it all comes together and forms a very thick and wet batter. Add remaining 3/4 cup flour and mix with your fingers, incorporating just the amount of flour you need, until dough comes together into a soft, sticky ball.
  • Cover and let rise until almost doubled in size, about 1 hour.
  • Transfer dough to a floured surface and knead until smooth and elastic, about 5 minutes.
  • Grease the bowl with butter. Place the dough back into the bowl, cover, and let rise for 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
  • Transfer dough back to a work surface and press it into a 1-inch thick circle. Flip over and continue pressing until circle is 1/2-inch thick; use a rolling pin if needed to achieve correct thickness. Use a pizza tool to cut dough into 12 equal wedges.
  • Starting at the larger end of one wedge, roll toward the point, stretching the ends of the dough out for the first few inches. Pinch and press the point into the dough to seal and place, seam-side down, on the prepared baking sheet. Repeat with remaining dough.
  • Let rolls sit until they puff up a little, 15 to 20 minutes.
  • Bake in the center of the preheated oven until cooked through and just starting to turn a light golden brown, 20 to 25 minutes.
  • Remove from the oven and immediately brush hot rolls with melted butter. Transfer to a wire rack to cool completely, 15 to 20 minutes.

Nutrition Facts : Calories 272.3 calories, Carbohydrate 34.2 g, Cholesterol 49.2 mg, Fat 12.7 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 7.7 g, Sodium 278.5 mg


Nut-Filled Butterhorns image

These rich flaky butterhorns were made on Good Friday morning or Christmas Eve morning when I was growing up. We used them to celebrate the end of Lent or Advent and the joy of family and friends coming together. They're so special, they're worth the bit of extra effort. -Michael Engerson, Hustisford, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 4 dozen.

Number Of Ingredients 21

3 packages (1/4 ounce each) active dry yeast
1/4 cup warm 2% milk (110° to 115°)
2 tablespoons sugar
2 cups butter, softened
1 package (8 ounces) cream cheese, softened
1 cup heavy whipping cream
1 cup sour cream
7 large egg yolks
1/8 teaspoon salt
8 to 8-1/2 cups all-purpose flour
6 large egg whites
1 teaspoon cream of tartar
1 cup sugar, divided
3 cups ground walnuts or pecans
2 teaspoons ground cinnamon, optional
3 cups confectioners' sugar
2 tablespoons butter, softened
1/2 teaspoon almond or vanilla extract, optional
5 to 7 tablespoons 2% milk


  • In a large bowl, dissolve yeast in warm milk. Add sugar; let stand for 5 minutes. Add the butter, cream cheese, cream, sour cream, egg yolks, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 2 tablespoons sugar, beating until glossy stiff peaks form. Fold in nuts., Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 12-in. circle; spread a fourth of the filling over each circle. Add cinnamon if desired to remaining sugar; sprinkle over filling. , Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 3 in. apart on greased baking sheets. Curve ends to form a crescent shape. , Bake at 350° for 17-20 minutes or until golden brown. Remove from pans to wire racks to cool. , For icing, in a large bowl, combine the confectioners' sugar, butter, extract if desired and enough milk to achieve drizzling consistency. Drizzle over rolls.

Nutrition Facts : Calories 285 calories, Fat 17g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 117mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.


Butterhorn Rolls image

Cool rise rolls, let rise overnight, no kneading needed.

Provided by Ricki Heronemus

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 12h30m

Yield 32

Number Of Ingredients 11

1 cup shortening
1 cup milk
1 ½ teaspoons active dry yeast
1 teaspoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
2 eggs
½ cup white sugar
2 teaspoons salt
4 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup butter, softened


  • In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. In a large bowl, beat the eggs, 1/2 cup sugar, and salt together. Add the milk mixture and yeast mixture to the egg mixture, stirring to blend. Sift in the flour and baking powder, and mix well. Cover, and refrigerate overnight.
  • Divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. Spread surface with the soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to small end. Place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
  • Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 167.6 calories, Carbohydrate 17.2 g, Cholesterol 19.9 mg, Fat 9.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.6 g, Sodium 189 mg, Sugar 3.7 g


Grandma Womack's Butterhorn Cookies image

These "butterhorns" are a traditional Christmas favorite around the Womack homesteads, but can be made and served all year round. Delicious, flaky, buttery, crusted cookies rolled in the shape of miniature croissants, sprinkled with a nutty, cinnamon-sugar mix.

Provided by Douglas Womack

Categories     Desserts     Cookies     Butter Cookie Recipes

Time 3h

Yield 36

Number Of Ingredients 7

2 cups unsalted butter, softened
2 cups all-purpose flour
¾ cup sour cream
1 large egg yolk
¾ cup white sugar
¾ cup chopped walnuts
1 teaspoon ground cinnamon


  • Cut butter into flour in a large mixing bowl with your fingertips. Add sour cream and egg yolk; mix thoroughly until a firm dough is formed. Shape dough into a large ball, cover with waxed paper or plastic wrap, and refrigerate until fully chilled, at least 2 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Combine sugar, walnuts, and cinnamon in a small bowl.
  • Remove dough from the refrigerator and cut into 3 equal pieces. Roll 1 piece of dough into a circle. Sprinkle with 1/3 of the sugar mixture and press it into the dough. Cut into 12 wedges (like a pie) and roll each piece from the wide side to the tip to make a croissant-shaped cookie; place on the prepared baking sheets. Curl the tips of each cookie towards you to form a curved horn shape. Repeat with remaining dough and sugar mixture to form remaining cookies.
  • Bake in batches in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 10.1 g, Cholesterol 34.9 mg, Fat 13 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 7.3 g, Sodium 4.3 mg, Sugar 4.3 g


Unleavened Butterhorns image

These were the first 'unleavened breads' I ever ate. I make it a point to only make them for the Days of Unleavened bread or I'd eat them all day every day. Thank you Peggy for giving me the recipe (although I've altered it a bit)!!!! Wouldn't be ULB without it. **Prep time does NOT include chilling overnight**

Provided by Banriona

Categories     Breads

Time 25m

Yield 36 butterhorns, 12 serving(s)

Number Of Ingredients 7

1 cup whole wheat flour, sifted
1 cup all-purpose flour, sifted
2/3 cup butter, unsalted, softened
1 egg yolk
3/4 cup sour cream
1/2 cup sharp cheddar cheese
6 ounces beef snack sticks, diced


  • Measure flour into a large bowl and cut in butter. Add remaining ingredients. Form into a ball and wrap with plastic wrap; chill overnight.
  • Divide ball into 3 portions and roll each portion into a 12" circle. Cut each circle into 12 wedges and roll up, beginning with the wide end. Place each on a lightly greased baking sheet with the point tucked under.
  • Bake at 375F for 20 minutes.
  • Note: You can replace the cheddar with mozzarella and the snack bites with turkey pepperoni for a 'pizza' butterhorn. When making these I like to put a thin layer of pizza sauce on the dough before rolling up the triangles.

Nutrition Facts : Calories 216.1, Fat 15.4, SaturatedFat 9.5, Cholesterol 54.1, Sodium 110.8, Carbohydrate 15.9, Fiber 1.5, Sugar 0.1, Protein 4.4


Butterhorn Rolls image

This delicious dinner roll always brings praise. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Yeast Breads

Time 3h12m

Yield 2 1/2 dozen

Number Of Ingredients 7

1 cake yeast
1/2 cup sugar
3/4 teaspoon salt
1 cup milk, lukewarm
2 eggs, beaten
4 1/2 cups flour, sifted
1/2 cup butter, melted (no substitutions)


  • Crumble yeast into a bowl; add sugar, salt, milk, and eggs.
  • Mix well; add half of flour and beat well.
  • Add melted butter and remainder of flour.
  • Knead until smooth, cover and let rise in a warm place until doubled.
  • Divide in half, roll each piece into a circle 1/4 inch thick.
  • Butter, if you like and cut each piece into 16 pie shaped pieces.
  • Roll each piece, beginning at the wide end towards the tip end, so that the tip is kept at an equal distance from each end of the roll.
  • Arrange shaped rolls on a well-greased baking sheet, placing the tip underneath the roll to prevent it from popping up and spoiling the shape of the roll.
  • Allow rolls to rise until doubled and bake at 375F for 12 to 15 minutes.
  • *To make crescent rolls, curve rolls slightly.
  • *To make butterleaf rolls, roll dough into a very think rectangular sheet, brush with melted butter; cut into strips 1 inch wide and pile 6 or 7 together. Cut into 1 1/2 inch pieces and place on end in greased muffin pans. Cover and let rise till doubled and bake as above.

Nutrition Facts : Calories 1426.1, Fat 46.5, SaturatedFat 27.2, Cholesterol 260.1, Sodium 1133.4, Carbohydrate 217.8, Fiber 6.6, Sugar 40.7, Protein 32.4


Hungarian Butterhorns image

Make and share this Hungarian Butterhorns recipe from Food.com.

Provided by andypandy

Categories     Yeast Breads

Time 50m

Yield 16 serving(s)

Number Of Ingredients 11

2 1/2 teaspoons active dry yeast (one pkg.)
1/4 cup warm water
1 cup granulated sugar, plus
1 teaspoon granulated sugar
1/2 cup butter
2 cups all-purpose flour
2 large eggs, seperated
1/2 cup chopped walnuts
1 tablespoon whole milk
1/2 teaspoon vanilla
3/4 cup powdered icing sugar


  • Soften the yeast in warm water.
  • Stir in the 1 tsp.
  • sugar.
  • Let stand in warm place until bubbly.
  • This will take about four minutes.
  • Cut the butter into the flour with a pastry blender.
  • Stir in the yeast mixture and the egg yolks.
  • Shape dough into a ball.
  • Let rest about 30 minutes.
  • Beat the egg white until stiff.
  • Beat in the remaining sugar to make a thick meringue.
  • Fold in the nuts.
  • Set aside.
  • Roll dough into a 16 inch circle and cut into 16 wedges.
  • Spread meringue onto the dough.
  • Roll each wedge from wide end to the tip.
  • Place onto a greased baking sheet.
  • Bake 350 degrees for 20 minutes, until golden.
  • Make a glaze with the vanilla, powdered sugar and the tablespoon of milk.
  • Frost each cookie.


Make-Ahead Butterhorns image

Mom loved to make these lightly sweet, golden rolls. They're beautiful and impressive and have a homemade taste that makes them memorable. -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Time 45m

Yield 32 rolls.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
1 cup shortening
1 cup sugar
6 large eggs, room temperature
2 teaspoon salt
9 cups all-purpose flour, divided
3 to 4 tablespoons butter, melted


  • In a large bowl, dissolve yeast in water. Add milk, shortening, sugar, eggs, salt and 4 cups flour; beat 3 minutes or until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead lightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 hours. , Punch dough down; divide into 4 equal parts. Roll each into a 9-in. circle; brush with butter. Cut each circle into 8 pie-shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal. , Place rolls with tip down on baking sheets; freeze. Transfer to airtight freezer containers; freeze up to 4 weeks., To use frozen rolls: Arrange frozen rolls 2 in. apart on greased baking sheets. Cover with lightly greased plastic wrap; thaw in the refrigerator overnight. To bake, preheat oven to 375°. Let rolls rise in a warm place until doubled, about 1 hour. Bake until golden brown, 12-15 minutes. Serve warm.

Nutrition Facts : Calories 239 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 178mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.


Flaky Butterhorn Rolls image

These dinner rolls, slightly sweet and so very flaky, were my mother's recipe. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them Grandma's Croissants! -Bernice Smith, Sturgeon Lake, Minnesota

Provided by Taste of Home

Time 40m

Yield 4 dozen.

Number Of Ingredients 9

4 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 cup cold butter, cubed, or shortening
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1 large egg, room temperature, lightly beaten
4 tablespoons butter, melted, divided


  • In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg; mix well. Cover and refrigerate overnight. , Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 12-in. circle. Brush with 1 tablespoon melted butter; cut into 12 wedges. , Roll up, beginning with the wide end; place on greased baking sheets. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 1 hour. , Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 101mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

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Add sugar. Add the melted and cooled butter. Add an egg and stir. Add the flour and salt and stir/knead until the dough has a good consistency. Let the dough rise some place warm for about 30 minutes. While the dough rises prepare the hazelnut filling; mix sugar, soft butter, and chopped hazelnuts together.
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We’re heading into the heart of fancy holiday dinner season, and while the main courses might vary, one thing these gatherings usually have in common is a ba...
From youtube.com

Roll out into approximately a 10x18-inch rectangle . Cut into strips about ½-¾- inch wide. Hold one end of strip and twist about 8 times. Roll into a circle. Place each bun on a greased pan leaving a space between. Let rise 1 hour or until double. Bake 350 degrees for 10-15 minutes. Cool and ice with a vanilla glaze.
From stuffedatthegills.ca

Butterhorn Burger. American cheese, ketchup, Dijonnaise, refrigerator pickles, housemade brioche bun. 12. add on pomme frites + 4. Butterhorns. Whipped butter *limited amount. 3 for 5 / 5 for 8. Takeout orders of 10 or more are available with 24 hour notice. *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork ...
From butterhorn210.com

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. For the filling, in a small bowl combine the light brown sugar and cinnamon. Divide the dough into 3, equal portions. Roll each portion out on a floured surface into a …
From cookiesandcups.com

Butterhorns are a yeast bread made with white flour and scalded milk and butter, plenty of butter. They are rolled into the classic crescent shape and baked until just touched with gold on the top. My grandma and I took pictures of ourselves — 1200 miles apart — …
From herviewfromhome.com

Instructions. In a small saucepan melt butter, set aside. In a large bowl, add warm milk and water, vanilla, sugar, eggs and yeast. Whisk or beat with a wooden spoon until smooth. Beat in 4 cups of bread flour and the melted butter. Gradually add the last 2 cups of bread flour. As the dough gets firmer, use your hands to work flour in.
From redstaryeast.com

Instructions. Cream butter, cottage cheese and salt together until combined. Stir in flour until no dry spots remain-- dough will be sticky. Use a spatula to move the dough to the center of the bowl into a rough ball, cover and refrigerate for at least 3 hours or overnight until the dough is manageable. Turn dough onto a lightly floured surface ...
From heatherlikesfood.com

Steps: In a large bowl, dissolve yeast in warm milk. Add the sugar, applesauce, egg whites, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes (dough will be slightly sticky).
From stevehacks.com

Dec 28, 2019 - Explore Glenda Johnson's board "Butterhorns" on Pinterest. See more ideas about christmas food, recipes, butterhorns recipe.
From pinterest.ca

In a small saucepan over medium heat, warm the milk just until it starts to steam. In the bowl of a mixer, or in a large bowl, combine the milk, sugar, shortening and salt. Mix well. Let the mixture cool slightly. Meanwhile, mix together the warm water and the yeast. Allow the yeast to dissolve for 5 minutes.
From tasteandtellblog.com

Put yeast and sugar in bowl add the warm water and let sit for 10 minutes. In a bowl, measure out the flour, second amount of sugar and the salt. Cut in the butter using a pastry blender. The mixture should be well blended. Place milk in a liquid measuring cup or bowl and microwave for about 45 seconds to warm it up.
From butterwithasideofbread.com

Black Bear Bistro. “My wife chose the Salmon which was perfectly prepared.”. “We sat on the main level by the bar .”. 5. Faang Thai Restaurant. “This is one of my “go-to” favorites for my beloved Pad Thai !”. “Had a green curry, the Pork loin dish, and a dumpling appetizer.”. 6. Northside 29 Restaurant.
From tripadvisor.com

Sep 11, 2016 - This is an original family recipe from my mother, Master Chef Leona Johnson. She was known far and wide for these pastries. I dare you to eat just one. There is a caution, however, as each pastry is rated at 750 calories. Throw caution to the wind. Eat Two! Ingredients: 3 packages active dry yeast…
From pinterest.com

Step 1: Using the bowl of a food processor fitted with a blade attachment, pulse 4 cups all-purpose flour, 3 tablespoons sugar, 1 teaspoon salt and 1 cup unsalted butter (cut into small pieces and chilled).Pulse until butter is pea-sized. Transfer to a large bowl. Step 2: Using a small bowl, combine 2 teaspoons sugar, 2 tablespoons active dry yeast and 1/2 cup warm water.
From thedailymeal.com

Butterhorn also called the rougelach is a Jewish pastry from Ashkenazy. It is also referred to as nut horn in United States. This dessert was introduced in …
From ifood.tv

Place in a well-greased bowl, turning to grease top. Let rest 15 minutes. Step 3. Punch dough down, and divide into three portions. Roll each portion into a circle about 12 inches in diameter and 1/4- inch thick; cut into 16 wedges. Brush each wedge with remaining melted butter, and roll tightly, beginning at wide end. Step 4.
From myrecipes.com

View other brand name foods Butterhorns Franz Bake Shoppe. Main info: Butterhorns Franz Bake Shoppe 1/2 butterhorn 220.0 Calories 28.0 g 11.0 g 3.0 g 1.0 g 5.0 mg 5.0 g 310.0 mg 14.0 g 0 g. Report a problem with this food Find on Amazon. Percent calories from... Nutrition Facts; For a Serving Size of (g) How many calories are in Butterhorns? Amount of calories in …
From eatthismuch.com

Directions. Warm the milk with the sugar and 1 c of butter, until the butter has melted. Pour into the bowl of a mixer, and let cool until just warm. While this is cooling, mix the yeast with the lukewarm water and teaspoon of sugar and let sit to proof. When the milk mixture is cooled, and the yeast proofed, whisk the two together with the egg ...
From farmhousecook.com

Use a dish drying towel, followed by a plastic bag to cover the butterhorns. 15 minutes before baking turn the oven on to 375°°F. Bake for 15 minutes or until brown. Top with icing while still warm. Best eaten fresh. Store un-iced butterhorns in the freezer. Either microwave or place in a warm oven to thaw and warm up.
From onceuponayumm.com

Butterhorns fall into two camps: savory or sweet. These are the latter, filled with a tender mince of nuts and topped with an almond-flavored frosting. Sweet butterhorns are a favorite of the in-house bakeries at the Bavarian Inn and Zehnder’s of Frankenmuth, the two big all-you-can-eat chicken dinner restaurants in Frankenmuth, Mich. This recipe comes from Dorothy Zehnder, a …
From diningandcooking.com

Roll each dough ball into a 12” circle. Use a pizza cutter to cut 12 triangles. You’ll have a total of 24 rolls. Roll up each wedge starting at the wide end and rolling towards the narrow end. Place 2-3” apart on a parchment or silicone lined baking sheet. Allow the rolls to rise until nearly double, about 2-3 hours.
From tastesoflizzyt.com

Food You Can Eat: Treasured Butterhorns Food You Can Eat: Treasured Butterhorns. 13/11/21 butcherbakertoiletrymaker 2. Yes this picture sucks. Guess who took it? First things first: I don’t know what makes these “treasured” versus just regular old, run-of-the-mill, garden variety butterhorns. If we treasure them so much, then shouldn’t we actually dip them …
From deadsplinter.com

Grandma’s Butterhorn Cookies. This Butterhorn recipe consists of cinnamon, sugar and ground walnuts. They are tender moist little gems that will find a place in your heart. servings 48 Small Cookies. Prep Time 15 mins. Cook Time 30 mins. Total Time 3 hrs 45 mins.
From laurenslatest.com

active dry yeast – $0.33. eggs – $0.30. flour – $0.88. salt – $0.01. chocolate chips – $2.00. whipping cream – $0.17. Demerara sugar – $0.11. While your costs may vary depending on where and how you shop, you can expect to pay about $4.83 for a big batch of Chocolate Butterhorn Pastries, about $ /serving.
From goodcheapeats.com

First, add the flour. Then add the yeast mixture, milk mixture, and egg. Mix until the flour is incorporated and a soft dough has formed. The dough will be very soft. Let the mixer knead the dough for another 30 to 60 seconds (or by hand for 4-6 minutes). Kneading the dough allows the gluten to form which gives these butterhorn rolls structure ...
From kitchencents.com

Roll each into a 12" circle and brush with melted butter. Use a pizza cutter to cut each circle into 12 triangle pieces. Roll the triangles from the outside of the circle to the center. Place the butterhorn on a parchment-lined pan, making sure the "tail" is tucked underneath. Let the butterhorns rise for 45 minutes.
From dancearoundthekitchen.com

Method. In bowl, beat butter with sugar until fluffy; beat in egg yolks and vanilla. Whisk together flour, pecans and baking powder; add to butter mixture, stirring to form stiff dough. Using hands, roll dough by 1 tbsp into small logs with tapered ends, bending ends to form crescents. Place, 2 inches (5 cm) apart, on parchment paper–lined or ...
From canadianliving.com

These are entirely 100% make ahead. As in, you could make them today. Like, right now (and you should). Right this very minute you could head to the kitchen, roll up your sleeves, and stir together this sweet, eggy butterhorn dough. It will only take you about 10 minutes, and then you can slip the dough in the fridge for the night, pull your ...
From neighborfoodblog.com

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