Almond-Filled Butterhorns Recipe

5 1 1
Almond-Filled Butterhorns Recipe
Almond-Filled Butterhorns Recipe photo by Taste of Home
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Almond-Filled Butterhorns Recipe

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5 1 1
Publisher Photo
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!
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 10 min./batch

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

Nutritional Facts

1 each: 202 calories, 7g fat (4g saturated fat), 39mg cholesterol, 156mg sodium, 30g carbohydrate (7g sugars, 1g fiber), 4g protein.

  • 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
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Almond-Filled Butterhorns in Country Woman August/September 2007, p27

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ArleneKaye User ID: 1353619 172228
Reviewed Jan. 21, 2012

"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."

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