- 1 cup butter, softened
- 1 carton (12 ounces) cottage cheese (1-1/2 cups)
- Dash salt
- 2 cups all-purpose flour
- 2 tablespoons butter, melted
- 2 teaspoons milk
- 1/2 teaspoon vanilla
- 2 cups confectioners' sugar
- 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.
"I love these!!! easy to make and delicious. I added extra milk to the icing to make it easier to pour."
"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."
"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!"
"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..."