Butterhorns Recipe
Butterhorns Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling

Ingredients

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

Directions

Cream butter and cheese together with mixer until blended; beat in salt and flour until smooth. Cover; refrigerate 4 hours or overnight. Divide into 3 parts; form into balls. On lightly floured surface, roll out flat into circles 12 inches in diameter. Cut into 12 pie-shaped wedges. Roll each wedge from wide to small end. Place on greased cookie sheet with tips turned under. Bake at 350° for 30 minutes or until light golden brown. While butterhorns bake, mix frosting ingredients. Spread over tops of slightly warm rolls. Cool completely; store in covered containers. Yield: 36 butterhorns.
Originally published as Butterhorns in Country Extra May 1990, p45

Nutritional Facts

1 each: 112 calories, 6g fat (4g saturated fat), 17mg cholesterol, 96mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 2g protein.

  • 1 cup butter, softened
  • 1 carton (12 ounces) cottage cheese (1-1/2 cups)
  • Dash salt
  • 2 cups all-purpose flour
  • FROSTING:
  • 2 tablespoons butter, melted
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla
  • 2 cups confectioners' sugar
  1. Cream butter and cheese together with mixer until blended; beat in salt and flour until smooth. Cover; refrigerate 4 hours or overnight. Divide into 3 parts; form into balls. On lightly floured surface, roll out flat into circles 12 inches in diameter. Cut into 12 pie-shaped wedges. Roll each wedge from wide to small end. Place on greased cookie sheet with tips turned under. Bake at 350° for 30 minutes or until light golden brown. While butterhorns bake, mix frosting ingredients. Spread over tops of slightly warm rolls. Cool completely; store in covered containers. Yield: 36 butterhorns.
Originally published as Butterhorns in Country Extra May 1990, p45

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Reviews forButterhorns

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RendiB User ID: 6619601 13063
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."

MY REVIEW
Bratrattery User ID: 1029483 16707
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."

MY REVIEW
tea-talk User ID: 3784836 16520
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!"

MY REVIEW
ccubed User ID: 1533534 42358
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..."

MY REVIEW
suezzoo User ID: 1414475 14961
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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