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Parmesan Butterhorns Recipe

Our youngest daughter, Stephanie, has won several awards with this recipe. These buttery rolls with subtle Parmesan flavor are wonderful served warm or at room temperature.

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36 Servings
Prep: 20 min. + rising Bake: 10 min.

Ingredients

3-3/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup cold butter, cubed
1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
1 egg
1/2 cup grated Parmesan cheese
Melted butter

Directions

In a large bowl, combine flour, sugar and salt; cut in butter until mixture resemble fine crumbs. Dissolve yeast in warm milk; stir into flour mixture with egg. Beat until smooth. Do not knead. Cover and refrigerate overnight.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle. Sprinkle with Parmesan cheese. Cut each circle into 12 wedges.
Roll up wedges from the wide end and place with pointed end down 2 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 10-15 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool. Yield: 3 dozen.

Nutrition Facts: 1 serving (1 each) equals 109 calories, 6 g fat (4 g saturated fat), 21 mg cholesterol, 143 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.

Parmesan Butterhorns published in Best of Country Breads , p64

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