German Butterhorns Food

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BUTTERHORNS



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

Steps:

  • 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

BUTTERHORNS



Butterhorns image

another old recipe my mom would make. I loved helping making and twisting the dough. And of course the topping!

Provided by Donna Nelson

Categories     Sweet Breads

Time 4h30m

Number Of Ingredients 9

2 c ap flour
1 1/2 Tbsp sugar
1/2 tsp salt
1/2 c butter
1 tsp sugar
1/4 c warm water
1 pkg yeast
1/2 c milk
1 egg

Steps:

  • 1. Mix together the first four ingredients as for pastry and set aside.
  • 2. Set yeast in warm water and sugar, set aside for 10 minutes. Scald milk, cool and add egg. Add yeast to egg and milk and mix. Make a well in the pastry mixture, add the liquid all at once and mix thoroughly. Cover tightly in bowl with waxed paper and damp cloth and refrigerate at least 2 hours, no longer than 48 hrs.
  • 3. Remove from fridge, flour board well and roll out paste to rectangle. Cut into 1" wide x 12" long strips (I use a pizza cutter). Twist and make into a circular shape. Place on greased or parchment papered cookie sheet and let rise 1 1/2 hours. Bake 12-15 minutes at 400F. Frost and sprinkle with your choice of nuts or coconut. toasted coconut is my personal favorite.
  • 4. We used a very thin frosting of icing sugar and milk.

GRANDMA'S BUTTERHORNS



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

Steps:

  • 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



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
FROSTING:
2 cups confectioners' sugar
2 tablespoons butter, melted
2 teaspoons whole milk
1/2 teaspoon vanilla

Steps:

  • 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.

GRANDMA'S BUTTERHORN COOKIES



Grandma's Butterhorn Cookies image

This Butterhorn recipe consists of cinnamon, sugar and ground walnuts. They are tender moist little gems that will find a place in your heart.

Provided by Lauren

Categories     Dessert

Time 3h45m

Number Of Ingredients 9

2 cups all purpose flour
1/2 lb cold butter (1 cup or 2 sticks)
1 egg yolk
3/4 cup sour cream
1/8 teaspoon salt
1 teaspoon cinnamon
3/4 cup walnuts
3/4 cup granulated sugar
powdered sugar (for dusting)

Steps:

  • In large bowl, combine flour, salt, and butter until coarse crumbs form. Stir in sour cream and egg yolk until dough comes together--you may want to use your hands. Form into a fat disc shape, wrap in waxed paper and refrigerate 2-3 hours.
  • To form cookies, remove dough from fridge and let it warm up for 5-10 minutes while you make the filling.
  • In food processor, combine sugar, cinnamon and walnuts. Pulse the mixture until the nuts have practically become almost as small as the sugar granules.
  • Next, cut the dough into 4 equal pieces. Flour your board liberally and roll out one piece of dough into a circle that is 12-14 inches across and 1/8 inch thick. You want the circle to be pretty even, but it doesn't doesn't have to be perfect.
  • Sprinkle on 1/4th of the sugar walnut mixture over entire circle. Using a sharp knife, cut dough into 12 even triangular pieces (just like you're cutting a pie). Roll up each triangle tightly, starting at the wide end to form crescent shapes. Place onto an ungreased cookie sheet. Continue this process with remaining dough and filling.
  • Bake Butter Horns at 300 degrees for 25-30 minutes. I cooked mine for 32 minutes. When you take them out of the oven, they shouldn't be shiny and the dough should be pretty much dry to the touch. At 25 minutes, I could still see a little butter in the dough that was making the dough moist still, so after a few minutes more in the oven, that went away and they looked cooked. As a reminder, if you are using a non-stick darker cookie sheet, these are going to cook faster. You want the bottoms of the cookies to be light brown, not dark brown! So be careful.
  • After 5 minutes on the baking sheet, remove to a cooking rack.
  • Dust all the Butter Horns with powdered sugar and enjoy!
  • I decided to give some away and pack them in these cute little glassine bags! Adorable!

Nutrition Facts : Calories 85 kcal, Carbohydrate 8 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 43 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BUTTERHORNS AKA RUGELACH / RUGULACH / SNAILS / SCHNECKEN



Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken image

One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container. My Hungarian/Austrian Grandmom called these "Butterhorns", an aunt on the other side called her version "Schnecken" and I have seen versions of this also under "Rugelach" or "Rululach". It really does not matter what they are called, they are AWESOME!!!! (Chill time not included)

Provided by Karen..

Categories     Dessert

Time 40m

Yield 64 cookies

Number Of Ingredients 10

1 cup butter, at room temp
8 ounces cream cheese, at room temp
2 teaspoons granulated sugar
2 cups flour
1 egg white, beaten with
1 tablespoon water (for glazing)
granulated sugar (for sprinkling)
1 cup walnuts or 1 cup pecans, finely chopped
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon

Steps:

  • Cream butter, cream cheese, and sugar until soft.
  • Sift in the flour and mix to make a soft dough.
  • Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
  • Refrigerate for at least 30 minutes.
  • Make the filling by mixing all ingredients in a small bowl.
  • Preheat oven to 375*.
  • Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
  • Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
  • Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
  • Starting from the base of each triangle, roll up to form spirals.
  • You can curve them into crescents if you like.
  • Continue with the other 3 disks of dough.
  • Place on baking sheets and brush with egg white glaze.
  • Sprinkle lightly with granulated sugar.
  • Bake until just golden, about 10 minutes.
  • For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
  • Continue as above but bake for 15-20 minutes.

GRANDMA WOMACK'S BUTTERHORN COOKIES



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

Steps:

  • 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

GERMAN BUTTERHORNS



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

Steps:

  • 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

GERMAN BUTTERHORN ROLLS (QUICK RISE)



German Butterhorn Rolls (Quick Rise) image

This is one of the nicest, easy to work with doughs that I use in bread baking. It is extremely forgiving and elastic. The rise time of these quick-rise rolls is about half that of most yeast rolls, making them perfect for last minute needs. As long as you have nice, fresh yeast, they will rise like crazy. Perfect for those just entering bread baking. You can't mess these up.

Provided by Family Favorites @Quinnn

Categories     Savory Breads

Number Of Ingredients 7

1 1/2 cups water (should be the temperature of a warm bath, not hot.)
1 tb yeast, use fresh yeast for best results (i use red star instant yeast)
2 tb white sugar
2 tablespoons of very soft butter
1 tsp salt
4 cups of bread flour, may not use every bit of it
4 tb butter, melted to brush on hot rolls when done baking

Steps:

  • Place warm water in a glass measuring cup. Add sugar and yeast. Stir well to combine. Set aside for 5-10 minutes until nice and foamy. (See photo)
  • While you are waiting for your yeast, add 3 3/4 cups of the flour, 2 TB softened butter and 1 tsp salt to stand mixer mixer bowl. Stir to combine.
  • When yeast is foamy, add to flour mixture. Turn on stand mixer, fitted with a dough hook, and mix until combined, scraping sides. Slowly add the remaining 1/4 cup of flour just until the dough pulls away from the sides of the bowl and cleans the sides. I usually use the full 4 cups, but humidity, flour etc. can vary. (See photo)
  • Once the dough is in a ball, is cleaning the sides of the mixer bowl and isn't excessively climbing the dough hook, let the mixer knead the dough gently for 4-5 minutes until smooth and elastic. Transfer to buttered bowl, turning over once to coat. Cover with buttered Saran Wrap and allow to rise for approximately 30 minutes in a warm, draft-free place.
  • Gently punch the dough down and place on a very lightly floured baking mat. Cut the dough in half. Each half of dough will produce 12 rolls total.Take one half of the dough and gently stretch into a circle, as if you were making pizza dough. When round, using a lightly floured rolling pin, roll gently to produce a uniform thickness.Then cut to form 12 triangles. Roll triangles from large side to small, tucking tip under and bending ends slightly forward. Place on parchment lined baking sheet, allowing enough room to rise and bake. Repeat with rest of dough. When all dough is formed, you will have 24 rolls.
  • Once all of the triangles are formed, cover the rolls with buttered Saran Wrap and allow to rise again for 30 minutes. Preheat oven to 375 degrees.
  • Remove Saran Wrap and bake for 11-14 minutes until golden. (In my electric oven, they take 13 minutes exactly.) Remove from oven and brush lightly with melted butter. Cool on metal racks.

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