[X]

Home > Recipes > Almond-Filled Butterhorns

Almond-Filled Butterhorns Recipe

Almond-Filled Butterhorns Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

I add potato flakes to make my butterhorns moist and tender. The rolls complement any meal wonderfully with just the right sweetness to make them a coffee hour favorite. Remember to hide a few for yourself!

This recipe is:

Contest Winning

[X]

Rate Almond-Filled Butterhorns Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Almond-Filled Butterhorns Recipe

Prep: 30 min. + rising Bake: 10 min./batch

Yield: 36 Servings

30 10 40

Ingredients

3-1/4 teaspoons active dry yeast
2 cups warm milk (110° to 115°)
4 eggs
1 cup mashed potato flakes
1 cup butter, softened
1/2 cup sugar
1-1/8 teaspoons salt
7 to 8 cups all-purpose flour
1 can (12-1/2 ounces) almond cake and pastry filling

Directions

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. Yield: 3 dozen.

Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Nutritional Facts 1 serving (1 each) equals 202 calories, 7 g fat (4 g saturated fat), 39 mg cholesterol, 156 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Almond-Filled Butterhorns in Country Woman August/September 2007, p27

More recipes like this:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Almond-Filled Butterhorns

Almond-Filled Butterhorns

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Jan. 21, 2012 by ArleneKaye

This was excellent! All my friends asked for the recipe; they though it tasted like it came from a bakery. I only used six cups of flour and I used two cans of the filling.