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Butterhorn Recipes

Category Pastries
Enjoy these popular, delicious pastries that originally came to us from eastern european culture. This page contains butterhorn recipes.
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February 13, 2011

Ingredients:

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

Directions:

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. Beat the eggs, 1/2 cup sugar, and salt together. In a large bowl, combine the milk mixture, yeast mixture, and egg mixture. Sift the flour and baking powder together, and add to the wet mixture; stir until combined, then cover and refrigerate overnight.

Divide dough into fourths and roll out on a floured surface. Spread surface with the soft butter. Cut dough into triangles and roll up from larger to small end. Place rolls on a baking sheet, and allow to rise for 3 to 4 hours.

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Preheat oven to 400 degrees F (200 degrees C.)

Bake in a preheated oven for 8 to 10 minutes, or until golden brown.

By Jodi from Aurora, CO

Comment Was this helpful? 9

By 1 found this helpful
November 13, 2011

Love these soft, warm rolls!

Comment Was this helpful? 1
Read More...

By 0 found this helpful
October 31, 2006

My favorite recipe for Thanksgiving or any special dinner

Ingredients

  • 2 packages dry yeast,
  • 3/4 cup warm water,
  • 1/3 cup sugar,
  • 1 teaspoon salt,
  • 2 eggs,
  • 1/2 cup soft butter,
  • 4 cups all purpose flour

Directions

Rinse a large bowl with hot water to warm it.

Combine water, sugar and stir in yeast to dissolve. When it begins to form bubbles, add the salt, eggs, butter, and 2 cups of the flour. Beat until smooth.

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Mix in remaining flour to make a stiff dough.

Knead dough until smooth, place it in a greased bowl, turn once and cover with a towel.

Let rise in a warm place until double in bulk. If you want to hurry this process, place a small terry towel in your slow cooker, place the bowl with dough on the towel, turn your slow cooker just on warm, cover with another towel. keep an eye on it until it is double.

Punch dough down and divide into three equal portions.

Roll each portion into a 12 inch circle. Cut into 8 wedges. A pizza cutter works well for this step, cutting first into quarters then, cutting each quarter in half. Roll up the wedges starting with the wide end. Press the point into the roll slightly and place on a greased cookie sheet with the point down against the pan, shaping them like a crescent moon.

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Cover and let rise until almost double.

Bake at 400 degrees F. for 12 -15 minutes or until golden brown. Serve warm. I usually put mine back in my warm slow cooker surrounded by towels. or you can wrap them in foil and reheat in the oven.

By Harlean from Arkansas from Hot Springs, AR

Comment Was this helpful? Yes

By 0 found this helpful
June 2, 2009

These go with just about any meal.

Ingredients:

Directions:

Add together and stir. Pour into a large bowl and cool. Add 3 eggs, one at a time, beating after each egg. Add 1 package yeast and 2 teaspoons sugar softened in 1/4 cup warm water and 5-5 1/2 cups flour. Add yeast and flour and beat well. Let rise until double in bulk.

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Stir down and refrigerate in a covered bowl overnight or at least 3 hours. Divide into 3 parts. Roll into a round as for pie crust. Spread with softened butter and cut in wedges as for pie wedges. Roll up, starting with large end. Bend to form crescent. Let rise on greased pan at least 2 hours. Bake at 375 for 15 minutes.

By Robin from Washington, IA

Comment Was this helpful? Yes

By 0 found this helpful
May 3, 2007

Ingredients

  • 2 3/4 cups flour
  • 2 reg. packages. dry yeast
  • 1 3/4 cups water
  • 1/3 cup brown sugar, packed
  • 1/2 cup butter or margarine
  • 2 Tbsp. honey
  • 2 tsp. salt
  • 2 cups whole wheat flour

Directions

In large mixing bowl, combine 1 1/2 cup flour and yeast. Heat the water, brown sugar, 3 Tbsp. of the butter, honey and salt to lukewarm water. Add to flour mixture. Beat on low speed of electric mixer for 30 seconds, increase to higher speed, continuing beating 3 minutes. Stir in whole wheat flour and rest of white flour. Mix to form a soft dough. Turn onto floured board and knead to smooth and elastic, about 6-8 minutes. Place in greased bowl, cover, let rise in warm place until doubled about 1 1/2 hours. Punch down, divide into thirds, shape into 3 balls. Cover and let rest 10 minutes. On floured boards, roll each ball into 12 inch circle. Cut each circle into 6 or 8 pieces. Roll wedges into crescent shapes. Place on greased baking sheet. Cover. Let rise until doubled about 1 hour. Melt remaining butter and brush each crescent with butter. Bake 10-15 minutes at 400 degrees F or until golden brown. Brush again with butter while hot.
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By Robin from Washington, IA

Comment Was this helpful? Yes
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