ICEBOX BUTTERHORNS
These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. -Judy Clark, Elkhart, Indiana
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 206 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.
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Golly Morrell
[email protected]These butterhorns are a bit time-consuming to make, but they're definitely worth the effort.
Khus Gurung
[email protected]I'm definitely going to be making these butterhorns again. They're so good!
Asanijul Isalm
[email protected]These butterhorns are the perfect combination of flaky and buttery. The filling is also delicious and not too sweet.
Sheikh Mohsin ali
[email protected]I've never made butterhorns before, but this recipe was easy to follow and my butterhorns turned out amazing!
Hanan Kashmiri
[email protected]I made these butterhorns for a party and they were a huge hit. Everyone loved them!
Abbas Ahmed
[email protected]I followed the recipe exactly and my butterhorns turned out great! They were light and flaky, and the filling was gooey and delicious.
Useng Useng
[email protected]I highly recommend these butterhorns. They're delicious and sure to impress your friends and family.
rana asesina
[email protected]These butterhorns are so easy to make, even for a beginner baker.
Samas Khan
[email protected]I love the crescent shape of these butterhorns.
Gerritt Roon
[email protected]These butterhorns are perfect for a special occasion breakfast or brunch.
ISAAC ASHRAF
[email protected]I'm not a huge fan of pastries, but these butterhorns are an exception. They're light and flaky, and the filling is just sweet enough.
Priscilla Dekle
[email protected]These butterhorns are a bit time-consuming to make, but they're worth the effort. They're so delicious and impressive-looking.
Anele Komeni
[email protected]I love that these butterhorns can be made with different fillings. I've tried them with chocolate, cinnamon sugar, and even savory fillings like ham and cheese.
Yaseen Sial
[email protected]These butterhorns are a great make-ahead breakfast or snack. They're also perfect for freezing.
Asad Ak47
[email protected]I wasn't sure how these butterhorns would turn out, but I was pleasantly surprised. They were light and airy, and the filling was perfectly sweet.
md naim islam
[email protected]These butterhorns are so easy to make, and they taste like they came from a bakery. I love the crescent shape, and the filling is delicious.
Solo David w
[email protected]I've made these butterhorns several times now, and they're always a crowd-pleaser. They're perfect for breakfast, brunch, or even dessert.
jack lazze
[email protected]These butterhorns were a hit at my last brunch party! They were so flaky and delicious, and they disappeared in no time. I'll definitely be making them again.