Almond Butterhorns Recipe

4 2 3
Almond Butterhorns Recipe
Almond Butterhorns Recipe photo by Taste of Home
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Almond Butterhorns Recipe

Read Reviews
4 2 3
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These are very light and flavorful rolls. The filling gives them a wonderful taste.
MAKES:
36 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 10 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 10 min.

Ingredients

  • 3-1/4 teaspoons active dry yeast
  • 1 cup warm 2% milk (110° to 115°)
  • 1/2 cup sugar, divided
  • 1 cup butter, softened
  • 4 cups all-purpose flour
  • 1/8 teaspoon salt
  • 4 eggs
  • FILLING:
  • 5 tablespoons butter, softened, divided
  • 1 cup sugar
  • 1 cup ground almonds
  • 1 egg, lightly beaten
  • 1 teaspoon almond extract
  • 1/2 teaspoon grated lemon peel
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons 2% milk
  • 1/4 teaspoon vanilla extract

Directions

In a small bowl, dissolve yeast in milk. Add 1/4 cup sugar and butter; mix well. In a large bowl, combine the flour, salt and remaining sugar. Add the eggs, one at a time, beating well after each addition. Add yeast mixture; beat until smooth. Cover and refrigerate overnight.
Punch dough down; divide into thirds. On a lightly floured surface, roll each portion into a 12-in. circle. Melt 3 tablespoons butter; brush 1 tablespoon over each circle. In a bowl, combine the sugar, almonds, egg, extract, lemon peel and remaining butter; mix well. Spread a third over each circle of dough.
Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent.
Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 375° for 10-12 minutes or until lightly browned. Remove from pan to wire racks. Combine glaze ingredients; brush over warm rolls. Yield: 3 dozen.
Originally published as Almond-Filled Butterhorns in Country October/November 2001, p49

  • 3-1/4 teaspoons active dry yeast
  • 1 cup warm 2% milk (110° to 115°)
  • 1/2 cup sugar, divided
  • 1 cup butter, softened
  • 4 cups all-purpose flour
  • 1/8 teaspoon salt
  • 4 eggs
  • FILLING:
  • 5 tablespoons butter, softened, divided
  • 1 cup sugar
  • 1 cup ground almonds
  • 1 egg, lightly beaten
  • 1 teaspoon almond extract
  • 1/2 teaspoon grated lemon peel
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons 2% milk
  • 1/4 teaspoon vanilla extract
  1. In a small bowl, dissolve yeast in milk. Add 1/4 cup sugar and butter; mix well. In a large bowl, combine the flour, salt and remaining sugar. Add the eggs, one at a time, beating well after each addition. Add yeast mixture; beat until smooth. Cover and refrigerate overnight.
  2. Punch dough down; divide into thirds. On a lightly floured surface, roll each portion into a 12-in. circle. Melt 3 tablespoons butter; brush 1 tablespoon over each circle. In a bowl, combine the sugar, almonds, egg, extract, lemon peel and remaining butter; mix well. Spread a third over each circle of dough.
  3. Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent.
  4. Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 375° for 10-12 minutes or until lightly browned. Remove from pan to wire racks. Combine glaze ingredients; brush over warm rolls. Yield: 3 dozen.
Originally published as Almond-Filled Butterhorns in Country October/November 2001, p49

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MY REVIEW
janettemaydew User ID: 6258290 109588
Reviewed Dec. 16, 2011

"This dough is very sticky. To use enough flour to make them easy to handle, I felt like they were heavy. Mine barely held their shape. They almost flattened out."

MY REVIEW
rudylenak User ID: 3071215 81408
Reviewed Jul. 6, 2011

"very light and wonderful rolls."

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