My Butterhorn Recipe

MarveLes Art Studios Blogs, My Life's Stories 1 Comment

Ahh…  A day off.  A day at home.  Happy Day.

And… it’s snowing!  
I love it.  This is early in the morning, but perhaps a bit more … later!

And… a day perfect for baking, too!  Well, sewing, cleaning or reading… and more!  It’s all very, very, good.

Today, I’m sharing with you a family favorite recipe.

My boys loved these butterhorns as kids when they were growing up, and they still do!  My oldest prefers to eat them without the frosting!  Good for him!   

4 cups flour  (plus 2-3 more cups for kneading later)
1/4 tsp salt
1 cup cold butter (plus 1/4 cup room temp butter for spreading later)
1/2 cup sugar
Mix these four ingredients together, cutting in the butter with a cutter tool, fork, or your fingers… just like you might for making a pie crust .

2 pkg yeast or 5.0 tsp loose (I don’t like to use ‘quick rise’)
1 cup warm milk (not hot)
3 eggs (at room temperature)
Dissolve yeast in warm milk, beat in eggs one at a time.  (add a dash of sugar to help yeast grow/work)

Add the liquid mixture to the flour mixture.  Add additional flour 1/2 to 1 cup at a time, using about 2-3 cups, and knead the dough til smooth and elastic.  Cover, let rise in warm place, til double in size.   Divide dough in half, roll out into a fairly large rectangle (9″x13″ size or so) approximately 1/4 inch thick.  Spread with additional soft butter (about 1/4 cup).  Roll up, and using a bit of water, close the ends and the edges, pinching with your fingers.  Cut into 1/2″ thick (or even thicker for BIG rolls!) pieces.  Place on baking sheets, cover, and let rise til double in size.  Bake 12-14 minutes at 375 degrees.  Frost; sprinkle with almonds or nuts of your choice. 
2 cups powdered sugar, give or take!
Dab of melted butter (about 1 Tablespoon)
Dab of milk for desired consistency in spreading
Vanilla extract
Whisk these ingredients together.  Wait until the butterhorns have cooled 5-10 minutes; frost. 

EnJOY while warm!  If needed, for the next day, place one in a microwave; 10 seconds is all you need for a hot delicious baked morning snack.

And…what do you think of my food photography?! I mean, the picture above compared to the one below… I really like the picture below; it’s more appealing, isn’t it?  Love how I get the opportunity to practice my food photography skills (or lack thereof!)

Anyway, if that’s not appealing, I have lots of ripe bananas, and today I may be also baking up a few loaves with my all-time fave recipe “Cream Cheese Banana Bread!”  I posted about it last year… “embellished” with red and green sprinkles!

 If you’d like to see that post and/or recipe, click here!

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