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This dinner roll, slightly sweet and so very flaky, was my mother's recipe. It's a simple recipe to prepare, requiring no kneading skills, and the dough is easy to handle. My grandchildren have renamed them "Grandma's Croissants"!
Nutritional Facts 1 serving (1 each) equals 92 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 101 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.
Originally published as Butterhorns in Reminisce November/December 1991, p35
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Reviewed on Sep. 21, 2009 by JenniHusker
I wonder who sent this in to TOH. No credit is given, unless I'm just missing it.
Reviewed on Sep. 21, 2009 by Saskie73
You're welcome, Mrs. America! (I shared this with a friend via the email feature in the recipe box.)These weren't as flaky as I'd hoped but to be absolutely fair, my yeast may have been a bit too old and I don't think they raised as they should have. They're still very tasty, my boyfriend compared them to having a "shortbread" flavour. I think the next time I try them I might sprinkle a bit of cinnamon on the dough after they're brushed with butter. As is, they'd be nice with jam or honey.I also won't try to cut them into 12 per section, some of them ended up "toddler" sized, while others were more "grown up" sized. Even at 8 rolls per section of dough, that still makes 32 butterhorns which is still plenty.Overall, worth the effort. I liked how the task could be divided overnight. The night before all you had to do was make the dough. The next day, all you had to do was roll them out, shape, raise and bake.
You're welcome, Mrs. America! (I shared this with a friend via the email feature in the recipe box.)
These weren't as flaky as I'd hoped but to be absolutely fair, my yeast may have been a bit too old and I don't think they raised as they should have. They're still very tasty, my boyfriend compared them to having a "shortbread" flavour. I think the next time I try them I might sprinkle a bit of cinnamon on the dough after they're brushed with butter. As is, they'd be nice with jam or honey.
I also won't try to cut them into 12 per section, some of them ended up "toddler" sized, while others were more "grown up" sized. Even at 8 rolls per section of dough, that still makes 32 butterhorns which is still plenty.
Overall, worth the effort. I liked how the task could be divided overnight. The night before all you had to do was make the dough. The next day, all you had to do was roll them out, shape, raise and bake.
Reviewed on Sep. 20, 2009 by JenniHusker
Thanks Miss Canada
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