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Butterhorns Recipe
Butterhorns Recipe photo by Taste of Home
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This recipe is an unusual but delicious way to use cottage cheese. Friends of ours make these every year for a party that follows our fall cattle drive. They are so delicious they're always the first food to disappear.
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES: 36 servings


  • 1 cup butter, softened
  • 1-1/2 cups (12 ounces) 4% cottage cheese
  • 2 cups all-purpose flour
  • Dash salt
  • 2 cups confectioners' sugar
  • 2 tablespoons butter, melted
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla

Nutritional Facts

1 serving (1 each) equals 112 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 96 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.


  1. In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight.
  2. Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets.
  3. Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers. Yield: 3 dozen.
Originally published as Butterhorns in Country Extra May 1990, p45

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Reviewed Apr. 23, 2012

"I love these!!! Easy to make and delicious. I added extra milk to the icing to make it easier to pour."

Reviewed Nov. 21, 2011

"I made these savory- various cheese and spices on them. Even my two picky eaters are gobbling them up! Can't wait to try them with icing."

Reviewed Jun. 30, 2011

"These are amazing! I was shocked how light and fluffy they turned out considering they have no yeast, baking soda, or baking powder. They are super addicting!! The only thing I changed was that I added more milk in the frosting - it was not even spreadable as written; pretty dry and crumbly. Easy fix, though, and this recipe is totally worth it! (Also, note that I used 1% cottage cheese and it still turned out great!) Will make these over and over again!"

Reviewed Dec. 22, 2010

"Do I understand that there is no yeast in these rolls?? It sounds to good to be true, but I will certainly try this recipe..."

Reviewed Oct. 17, 2009

"For having unusual ingredients--I make them just for regular dinners--easy, quick and a great taste."

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