Best 6 Bohemian Potato Horns Recipes
Embark on a culinary journey with Bohemian potato horns, a delectable treat rooted in Czech tradition. These delightful pastries, also known as rohlicky, are characterized by their distinctive crescent shape and flaky, golden-brown crust. A symphony of flavors awaits as you bite into the soft, pillowy dough, complemented by a savory filling that tantalizes your taste buds. This versatile dish can be enjoyed as an appetizer, snack, or even a main course, accompanied by your favorite sides or dipping sauces. Whether you're a seasoned baker or a novice in the kitchen, our collection of recipes provides step-by-step instructions to guide you in crafting these delightful potato horns. From classic fillings like ham and cheese to creative variations featuring roasted vegetables or tangy sauerkraut, there's a recipe to suit every palate. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure together!
Check out the recipes below so you can choose the best recipe for yourself!
FLAKY BUTTERHORN ROLLS
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
Steps:
- 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.
BUTTERHORNS
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
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
BOHEMIAN POTATO HORNS
I still can remember grandma Helen making these. She had a bohemian name for them that I can say but have no idea how to spell. She used to put a thin layer of homemade poppy seed filling inside as well and they were wonderful!
Provided by Lori Borgmann @loborobi72
Categories Other Breakfast
Number Of Ingredients 10
Steps:
- Dissolve yeast in 1/2 cup of water with the 1 teaspoon of sugar. Set aside to rise. Heat buttermilk, butter and 4 tablespoons sugar, putting them in a mixing bowl. Add mashed potatoes, salt, eggs and 4 cups of the flour. Add yeast mixture. Add enough additional flour to make soft dough. Let rise until doubled. Punch down and let rise again until doubled. Put on floured board, divide into 6 balls, let rise. Roll each one out into a circle and brush with melted butter. Cut into 8 wedges and roll each up into a horn. Put on greased pan to rise. Mix yolk of egg with milk and brush on the horns. Sprinkle top with poppy seeds if desired. Bake at 375 degrees for 20 to 25 minutes until golden brown.
BRAMBORACKY (CZECH SAVORY POTATO PANCAKES)
Bramboracky (bram-bor-atch-key) are traditional pan-fried potato pancakes best accompanied by beer. This is a recipe that my Czech boyfriend and I have fun with often. Potato pancakes are commonly associated with traditional Czech, Ukrainian, Yiddish, German, Hungarian and Polish cuisines, although other cuisines (including those of India and Korea) also have similar potato pancakes.
Provided by Sonya M. Shafer
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 1h
Yield 3
Number Of Ingredients 9
Steps:
- Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.
- Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.
- Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 94.3 g, Cholesterol 109.5 mg, Fat 11.1 g, Fiber 11.8 g, Protein 15.1 g, SaturatedFat 2.1 g, Sodium 73.8 mg, Sugar 4.4 g
BOHEMIAN PASTRY
This is a recipe that my Mother, Carrie Waters Cox Pazolt made every year. They are similar to kolaches. You can use prepared preserves, marmalade, or kolache filling. A teaspoon of preserves is about right; too much and it runs out of the pastries. Jelly doesn't work well because it runs out, too. You can substitute margarine for butter if you prefer. I like butter myself and have used butter for the vegetable shortening (Crisco) as well with no bad effects - except to my cholesterol... I did not count the overnight chilling time in the preparation time.
Provided by Peachy326
Categories Dessert
Time 1h5m
Yield 20 pastries, 10 serving(s)
Number Of Ingredients 10
Steps:
- Cut the flour and salt into the butter and shortening as you would for pie dough.
- Mix sugar, yeast, milk, egg yolks in a bowl.
- Add the liquid mixture to the flour/shortening mixture and mix well. Should form a nice ball of dough.
- Cover the dough ball and refrigerate overnight or at least 5 hours.
- Preheat oven to 375 degrees F.
- Remove from the refrigerator and roll thin like pie crust.
- Cut in 3 inch squares.
- Put preserves in the center and fold each pastry from corner.
- Use a fork (or your thumb) to seal the edges.
- Place on a lightly greased cookie sheet (you could also use parchment paper) and bake 20 to 25 minutes in a 375°F degree oven.
- Dust with powdered sugar, cool to touch, and enjoy. Keeps well in a sealed container. .
BOHEMIAN POTATO DUMPLINGS
This is a kind of gnocchi. Very easy to make and quite delicious. Perfect with a plain tomato-marinara sauce made from REAL summer tomatoes (otherwise, use a good brand of canned, plum).
Provided by evelynathens
Categories Potato
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix potatoes, salt, pepper, onion, parsley, nutmeg, eggs and semolina thoroughly.
- Add milk and sifted flour. Mix all ingredients well.
- Knead on floured board.
- Shape into rolls, the approximate size of a walnut (in shell).
- Drop in boiling salted water. Boil 20 to 25 minutes.
- Remove with a slotted spoon.
- Note: You can also brown in butter and serve with your favourite sauce or gravy.
Nutrition Facts : Calories 470.4, Fat 3.7, SaturatedFat 1.4, Cholesterol 77.8, Sodium 523.4, Carbohydrate 93.8, Fiber 7.8, Sugar 2.8, Protein 15.3
Tips:
- Use cold butter: Cold butter is easier to grate and will help keep the dough flaky.
- Work quickly: The dough should be worked as little as possible to prevent it from becoming tough.
- Chill the dough before baking: Chilling the dough for at least 30 minutes will help it hold its shape better in the oven.
- Bake the horns until they are golden brown: This will ensure that they are cooked through and have a crispy exterior.
- Serve the horns warm: Bohemian potato horns are best served warm out of the oven.
Conclusion:
Bohemian potato horns are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a simple meal. With their unique flavor and texture, Bohemian potato horns are sure to be a hit with everyone who tries them. .
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