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Almond-Filled Butterhorns

 Almond-Filled Butterhorns
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!
36 ServingsPrep: 30 min. + rising Bake: 10 min./batch


  • 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


  • 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

2 of 2

Almond-Filled Butterhorns (continued)

Directions (continued)

  • from pans to wire racks. Serve warm. Yield: 3 dozen.
Nutritional Facts: 1 serving (1 each) equals 202 calories, 7 g fat (4 g saturated fat), 39 mg cholesterol, 156 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.