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Parmesan Butterhorns

 Parmesan Butterhorns
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.
36 ServingsPrep: 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

2 of 2

Parmesan Butterhorns (continued)

Directions (continued)

  • dozen.
Nutritional 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.