Parmesan Butterhorns Recipe

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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.
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES:36 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES: 36 servings


  • 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

Nutritional Facts

1 each: 109 calories, 6g fat (4g saturated fat), 21mg cholesterol, 143mg sodium, 12g carbohydrate (2g sugars, 0 fiber), 2g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Parmesan Butterhorns in Best of Country Breads 2000, p64

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