Flipping trough a 2010 Taste of Home magazine, this recipe (actually to be honest, the picture) Jumped off the page screaming “make me! make me!” and so soon after –I did! ……Anyways, before i could even serve them at the table, they were gone! – A complete hit you might say – and so Butterhorns are now a staple that we keep ready to make during the holiday seasons, and also during the summer months when there are numerous picnic and such to attend. – these rolls are just the perfect thing to bring! 😉
Photo by: Taste of Home Butterhorns Recipe
- 1 tablespoon active dry yeast
- 1 teaspoon plus 1/3 cup sugar
- 1/2 cup warm water (110° to 115°)
- 1/2 cup butter, softened
- 1/2 cup warm 2% milk (110° to 115°)
- 1 egg
- 3/4 teaspoon salt
- 4 cups all-purpose flour
- In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add the butter, milk, egg, salt, remaining sugar and 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 the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
- Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
- Prep: 35 min. + rising Bake: 10 min.
- Yield: 24 Servings
Happy Cooking and Bon Appétit!
Originally published as Butterhorns in Taste of Home August/September 2010, p85