How To make Butterhorns
1 pk Active dry yeast
3 Eggs, beaten
1/4 c Water
4 1/2 c Flour
3/4 c Scalded milk
3/4 c Butter, melted
1/2 c Sugar
1/2 c Shortening
1/2 ts Salt
Soften yeast in warm water with 1 tbs of sugar. Set aside. In another large bowl combine milk, shortening, sugar, and salt. Cool to lukewarm then add yeast mixture and mix well. Add eggs. Measure in flour 1 cup at a time, mixing well until dough is smooth, soft and elastic, and no longer sticky. Knead lightly on floured surface. Form into ball. Place in warm bowl, cover and let rise in a warm, draft free place until doubled; about 2 to 2-1/2 hours with regular yeast. Punch down, knead lightly and divide into thirds. Roll each third into a 12 inch circle. Brush with melted butter. Cut into 12 pie-shaped wedges and roll (starting at wide end ending at the point) each wedge into a crescent. Brush each crescent with melted butter. Place on greased baking sheet and let rise until very light (about an hour). Bake at about 375 degrees for about 12 minutes or until light golden brown. Experiment with your oven, as the temperature can vary between 350 and 400 degrees. If the rolls burn on the bottom before turning light brown, the oven is too hot.
How To make Butterhorns's Videos
School of Life | How to Make Butterhorns
Butter Horns - Italian Cookie
For the dough:
2 1/2 cups AP flour
1 cup (2 sticks) unsalted butter
1 cup sour cream
1 egg yolk
1 Tbs milk
In a large bowl cut the butter into the flour until you have pieces a little smaller than a pea. In a separate bowl mix your sour cream, egg yolk, and milk. Add your sour cream mixture to your flour and mix with a fork until it begins to come together. Lightly flour your table and gently work together until you have a ball of dough (important to not over work as the heat from your hands will melt the butter and you won’t end up with a flaky result). Wrap with plastic and refrigerate for 1 hour.
Filling:
1 heaping cup walnuts (finely chopped)
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 tsp cinnamon
Mix all ingredients together
To assemble:
Cut your dough into six even pieces. On a lightly floured table roll dough into a circle 1/8 inch thick. Evenly spread 1/6 walnut mixture around dough. Cut circle into quarters like you were to cut a pizza. Cut each quarter into 2 more (slices). Beginning from the out side wrap each slice up tightly (while doing this if any filling falls out just scope it up and put it on the rest). Place cookies on the lightly greased sheet pan and while doing so give them a slight bend or moon shape. Bake at 375 for 20-25 minutes or until just golden brown. Enjoy!
Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Homemade Butterhorns (Make Ahead Crescent Rolls) #recipe #thanksgivingrecipes
These buttery fluffy homemade crescent rolls are easy to make ahead of time and perfect for your holiday table.
Full recipe instructions and tips at:
Butterhorn Rolls with Michael's Home Cooking
This may be my favorite rolls. My mother's recipe for Butterhorn Rolls from the 1960's.
Ingredients:
1 cup milk
1/2 cup shortening or butter or lard
1/2 cup sugar
3 eggs
1 packet yeast
1 teaspoon table salt
4 cups all purpose flour
1 stick of butter melted for brushing.
I have made these using one stick of butter instead of the shortening and they came out fine. Not a big difference in flavor, so either is fine. Lard would be fine to use as well.
Scald one cup of milk.
Then add your shortening and sugar.
Cool mixture to lukewarm.
Put your milk into a large bowl and add your three eggs and mix.
Add your yeast.
Add your salt and flour.
Mix until combined, there is no need to kneed the dough.
Cover and allow to rise in a warm place, about two to three hours.
Divide into 3 pieces.
Roll out each piece to 12 inches rounds.
Use melted butter to paint on the rounds.
Cut each round into 12 triangles.
Roll up each triangle starting at large end and place on a greased baking sheet.
Brush the rolls with melted butter.
Allow to rise till doubled, around 30 minutes in a warm place. I do not cover them.
Bake @ 350F for 10 minutes.
Allow to cool and freeze for up to 3 weeks.
You can freeze longer, but then put in a paper towel or two. The paper towels will keep most ice crystals from forming. It is a good thing to do when freezing any bread or buns.
When you want rolls with your dinner, get the rolls out of the freezer and you can allow to defrost for 30 minutes in the plastic bag. Then place on your baking sheet and allow to defrost for another 30 minutes.
Bake @ 350F for 5 minutes.
You will have fresh baked rolls with your dinner in just minutes.
You can also bake them without freezing them.
Bake @ 350 for 15 to 18 minutes, depending how hot your oven is.
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Butter horns) enchiladas) wrenakje) yummy