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Butterhorns Recipe

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This recipe is an unusual but delicious way to use cottage cheese. Friends of ours make these every year for a party that follows our fall cattle drive. They are so delicious they're always the first food to disappear.

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Butterhorns Recipe

Prep: 20 min. + chilling Bake: 30 min. + cooling

Yield: 36 Servings

20 30 50

Ingredients

1 cup butter, softened
1-1/2 cups (12 ounces) 4% cottage cheese
2 cups all-purpose flour
Dash salt
FROSTING:
2 cups confectioners' sugar
2 tablespoons butter, melted
2 teaspoons milk
1/2 teaspoon vanilla

Directions

In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight.
Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets.
Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers. Yield: 3 dozen.

Nutritional Facts 1 serving (1 each) equals 112 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 96 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.

Originally published as Butterhorns in Country Extra May 1990, p45

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Reviews for Butterhorns

Butterhorns

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Reviewed on Apr. 23, 2012 by RendiB

I love these!!! Easy to make and delicious. I added extra milk to the icing to make it easier to pour.

Reviewed on Nov. 21, 2011 by Bratrattery

I made these savory- various cheese and spices on them. Even my two picky eaters are gobbling them up! Can't wait to try them with icing.

Reviewed on Jun. 30, 2011 by tea-talk

These are amazing! I was shocked how light and fluffy they turned out considering they have no yeast, baking soda, or baking powder. They are super addicting!! The only thing I changed was that I added more milk in the frosting - it was not even spreadable as written; pretty dry and crumbly. Easy fix, though, and this recipe is totally worth it! (Also, note that I used 1% cottage cheese and it still turned out great!) Will make these over and over again!

Reviewed on Dec. 22, 2010 by ccubed

Do I understand that there is no yeast in these rolls?? It sounds to good to be true, but I will certainly try this recipe...

Reviewed on Oct. 17, 2009 by suezzoo

For having unusual ingredients--I make them just for regular dinners--easy, quick and a great taste.