Butterhorns are soft, flaky, crescent-shaped rolls that make a delightful addition to any meal. With their tender texture and buttery flavor, these golden-brown treats are perfect for special occasions or everyday indulgence. Often enjoyed during holidays or family gatherings, butterhorns offer a subtle sweetness and melt-in-your-mouth goodness. They’re a versatile pastry, served with butter, jam, or even as a savory sandwich roll. With a touch of yeast and a simple dough, making butterhorns is easier than you might think, and the results are always impressive.
Ingredients:
- 1 package active dry yeast (2 1/4 tsp)
- 1/4 cup warm water (110°F)
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1 teaspoon salt
- 3/4 cup warm milk (110°F)
- 3 large eggs, beaten
- 4 to 4 1/2 cups all-purpose flour
- 1/4 cup butter, melted (for brushing)
- Optional: sugar for sprinkling
Instructions:
- Activate the yeast: In a small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until foamy.
- Mix the dough: In a large mixing bowl, cream together the softened butter, sugar, and salt. Stir in the warm milk and beaten eggs. Add the activated yeast mixture.
- Add the flour: Gradually add 4 cups of flour, one cup at a time, mixing well after each addition until a soft dough forms. If the dough is too sticky, add up to 1/2 cup more flour, a little at a time.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 1/2 to 2 hours, or until doubled in size.
- Shape the butterhorns: Punch down the dough and divide it into 2 equal portions. Roll each portion into a 12-inch circle. Brush each circle with melted butter. Cut each circle into 12 wedges, like cutting a pizza.
- Form crescents: Starting at the wide end of each wedge, roll them up tightly toward the point to form a crescent shape. Place the butterhorns on a greased or parchment-lined baking sheet, point-side down.
- Second rise: Cover the butterhorns with a towel and let them rise again for 30-45 minutes, until puffy.
- Bake: Preheat the oven to 350°F (175°C). Brush the tops of the butterhorns with melted butter. If desired, sprinkle lightly with sugar. Bake for 12-15 minutes or until golden brown.
- Cool and serve: Remove from the oven and allow the butterhorns to cool on a wire rack. Serve warm or at room temperature.
Enjoy your homemade butterhorns as a delightful treat, perfect for any time of day!
