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Butterhorns Recipe

Butterhorns Recipe photo by Taste of Home

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I always have to double the recipe for these buttery rolls because they never last long. You can shape them any way you like, but to me, a crescent shape is so pretty. —Kelly Kirby, Westville, Nova Scotia

This recipe is:

Diabetic Friendly

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Butterhorns Recipe

Prep: 35 min. + rising Bake: 10 min.

Yield: 24 Servings

35 10 45

Ingredients

1 tablespoon active dry yeast
1 teaspoon plus 1/3 cup sugar
1/2 cup warm water (110° to 115°)
1/2 cup butter, softened
1/2 cup warm 2% milk (110° to 115°)
1 egg
3/4 teaspoon salt
4 cups all-purpose flour

Directions

In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add the butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; 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 crescents.
Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.

Nutritional Facts 1 roll equals 128 calories, 4 g fat (3 g saturated fat), 19 mg cholesterol, 107 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Butterhorns in Taste of Home August/September 2010, p85

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Reviews for Butterhorns

Butterhorns

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Reviewed on Jun. 04, 2012 by sweetpea_119

I haven't had to buy a tube of crescent rolls since getting this recipe...this one's a keeper!!

Reviewed on Dec. 24, 2011 by kaybeealaska

I've made these many times and every time I get the same positive response! They are absolutely delicious!

Reviewed on Oct. 14, 2011 by jajm6

These are easy. I did have a bit of trouble with them unrolling in the oven so some of them weren't as pretty as I would have liked, but they were tasty.

Reviewed on Apr. 12, 2011 by hopels

Wow, so simply. Everyone thinks I worked hard on these. Can't wait to try cinnamon rolls.

Reviewed on Dec. 29, 2010 by Karli Gorsline

I was a little intimidated to try this recipe but I'm so glad I did! The dough was so easy to work with and the rolls turned out beautiful and delicious. Next time I will double the recipe and put some in the freezer- they will be much requested!

Reviewed on Dec. 01, 2010 by altaam

Best ever bun recipe! I've used it for butterhorns, cinnamon buns and tray buns. Yummy, yummy, yummy!

Reviewed on Nov. 30, 2010 by momtomatt

This was my first time making Butterhorns. The dough is easy to work with.

Reviewed on Sep. 20, 2010 by nrctermite

I have made these rolls constantly since getting the August/September 2010 issue - my absolute favorite! And I, like Kelly Kirby, must double the recipe! I have even made cinnamon rolls with the dough, yum!!! Off to make some more...

Reviewed on Sep. 06, 2010 by sister2578

My entire family loves these. I even forgot to add the 1/3 cup of sugar one time and it was still really good!

Reviewed on Aug. 28, 2010 by sundiego

I love how it melts in your mouth...

Reviewed on Aug. 05, 2010 by gigigroom

Light and tasty and oh-so-easy to make.

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