Best 20 Butterhorns Recipes

BUTTERHORNS

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.

BUTTERHORNS

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.

BUTTERHORNS

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.

SWISS BUTTERHORNS

Steps:

• 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.

MAKE-AHEAD BUTTERHORNS

Steps:

• 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.

ICEBOX BUTTERHORNS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the milk, butter, sugar, egg, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. circle; cut each into 12 wedges. Roll up wedges from the wide ends. Place 2 in. apart on greased baking sheets, point side down. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 15-20 minutes or until golden brown. Immediately brush with additional melted butter. Remove from pans to wire racks to cool.

HUNGARIAN BUTTERHORNS

Steps:

• 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.

COTTAGE BUTTERHORNS

Steps:

• In a large bowl, beat butter and cottage cheese until blended. Combine flour and salt; gradually beat into the butter mixture. Cover and refrigerate overnight or until dough is easy to handle., Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-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 25-30 minutes or until golden brown. Cool on pans on wire racks., For glaze, in a small saucepan, melt butter. Stir in the confectioner's sugar, vanilla and enough water to achieve desired consistency. Drizzle over rolls.

NUT-FILLED BUTTERHORNS

Steps:

• 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.

ALMOND BUTTERHORNS

Steps:

• In a small bowl, dissolve yeast in milk. Add 1/4 cup sugar and butter; mix well. In a large bowl, combine the flour, salt and remaining sugar. Add the eggs, one at a time, beating well after each addition. Add yeast mixture; beat until smooth. Cover and refrigerate overnight., Punch dough down; divide into thirds. On a lightly floured surface, roll each portion into a 12-in. circle. Melt 3 tablespoons butter; brush 1 tablespoon over each circle. In a bowl, combine the sugar, almonds, egg, extract, lemon zest and remaining butter; mix well. Spread a third over each circle of dough. , Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent. , Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 375° for 10-12 minutes or until lightly browned. Remove from pan to wire racks. Combine glaze ingredients; brush over warm rolls.

BUTTERHORNS

Steps:

• Mix flour, butter, shortening and salt like for a pie crust.
• Mix beaten eggs and sugar and combine with above.
• Dissolve yeast in 1/4 cup warm water and combine with warm milk.
• Add to flour mixture.
• Knead and put in a cool place to rise.
• Combine butter, lemon, almond extract and sugar; add nuts and eggs to make a paste.
• Roll dough thin and cut into triangles.
• Spread with almond paste and roll into crescent shapes.
• Let rise again.
• Bake for 15 minutes in a 375 degree oven.

BUTTERHORNS AKA RUGELACH / RUGULACH / SNAILS / SCHNECKEN

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.

CINNAMON WALNUT BUTTERHORNS

Steps:

• In a large bowl, combine hot milk and butter.
• Stiruntil butter is melted.
• Cool.
• Add in eggs and sugar.
• Dissolve yeast in the warm water and let stand 5 minutes until bubbly.
• Add to milk mixture.
• Beat in flour by hand or with heavy duty mixer, keeping dough satiny.
• Cover and refrigerate 2 hours or up to 4 days.
• Divide dough into 4 parts.
• On floured surface, roll each part at a time to make 12 inch circles.
• Spread each circle with 1/4 of the butter.
• Mix sugar and cinnamon.
• Sprinkle each circle with 1/4 of the mixture.
• Sprinkle each circle with 1/4 of the walnuts.
• Cut each circle into 8 equal wedges.
• Roll each wedge starting with the wide end to make a crescent shape.
• Place on greased cookie sheet.
• Let rise until puffy, about 45 min to 1 hour.
• Mix egg and milk to make glaze.
• Brush rolls with mixture.
• Bake at 375 for 13 to 15 minutes.

WHOLE WHEAT BUTTERHORNS

Steps:

• In a large bowl, combine 1-1/2 cups all-purpose flour and yeast. , Heat the water, brown sugar, 3 tablespoons butter, honey and salt to 120°-130°; add to flour mixture. Beat on low for 30 seconds with electric mixer; increase speed to high and continue beating 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough. , Turn out onto a lightly floured surface and knead until smooth and elastic, 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 1-1/2 hours. Punch dough down and divide into thirds. Shape each into a ball; cover and let rest 10 minutes. , On a lightly floured surface, roll the balls into three 12-in. circles. Cut each circle into 8 wedges. Roll wedges into crescent shapes, starting at the wide end. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. Melt remaining butter and brush some on each crescent. , Bake at 400° until golden brown, 10-15 minutes. Brush again with butter while hot.

SWISS BUTTERHORNS

Steps:

• 1. Measure Flour and Salt into Bowl. Cut in Margarine. stir in sour cream and egg yolk. Mix well
• 2. Shape dough into ball and wrap in waxed paper. Chill overnight. mix your sugar, nuts, and cinnamon together to use the next day.
• 3. Pre~heat oven to 375* On lightly floured surface, Divide into 3 parts. roll each piece into 12 inch circles.
• 4. Spread with your Cinnamon/nut mixture. Cut each circle into pie shaped wedges. start at wide edge and roll up like you would a crescent roll.
• 5. once they are rolled place on greased baking sheet with point underneath. Bake for 20~25 minutes Remove from oven and frost.
• 6. Make your frosting while they bake. mixing your powdered sugar, vanilla, egg white.

ALMOND-FILLED BUTTERHORNS

Steps:

• In a large bowl, dissolve yeast in milk. Add the eggs, potato flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , 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 let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; spread each with filling. 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 a crescent. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-12 minutes or until lightly browned. Remove from pans to wire racks. Serve warm.

UNLEAVENED BUTTERHORNS

Steps:

• 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.

CINNAMON-GLAZED BUTTERHORNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, salt and 2 cups flour; beat until smooth. Add 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 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 a crescent., Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks., For glaze, heat butter in a small saucepan until golden brown; remove from the heat. In a bowl, whisk the confectioners' sugar, cinnamon, vanilla and browned butter until smooth. Whisk in enough hot water to achieve spreading consistency. Brush over warm rolls.

HUNGARIAN BUTTERHORNS RECIPE - (5/5)

Steps:

• Sift flour & salt. Add yeast. Cut in butter. Add beaten egg yolks, sour cream & 1 tsp vanilla. Mix like a pie crust. Beat egg whites until stiff. Add sugar. Fold in nuts & 1 tsp vanilla. Roll out dough on powdered sugar to the size of a pie tin. Cut into 16 wedges after spreading on filling. Roll to center. Bake at 400 degrees for 15 minutes.

HOMEMADE WHOLE WHEAT BUTTERHORNS

Steps:

• In large bowl, combine 1-1/2 cups all-purpose flour and yeast. In a small saucepan, heat water, brown sugar, honey, salt and 3 tablespoons butter until a thermometer reaches 120°-130° (butter does not need to melt). Add to yeast mixture; beat on low for 30 seconds. Beat on high for 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down and divide into thirds. Shape each portion into a ball; cover and let rest for 10 minutes. On a lightly floured surface, roll each ball into a 12-in. circle. Cut each circle into six to eight pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 1 hour. Melt remaining butter; brush over rolls. Bake at 400° for 10-15 minutes or until golden brown. Immediately remove from pans; cool on wire racks.