Make Ahead Butterhorns Recipes

ICEBOX BUTTERHORNS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the milk, butter, sugar, egg, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. circle; cut each into 12 wedges. Roll up wedges from the wide ends. Place 2 in. apart on greased baking sheets, point side down. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 15-20 minutes or until golden brown. Immediately brush with additional melted butter. Remove from pans to wire racks to cool.

BUTTERHORNS

Steps:

• 1. Mix together the first four ingredients as for pastry and set aside.
• 2. Set yeast in warm water and sugar, set aside for 10 minutes. Scald milk, cool and add egg. Add yeast to egg and milk and mix. Make a well in the pastry mixture, add the liquid all at once and mix thoroughly. Cover tightly in bowl with waxed paper and damp cloth and refrigerate at least 2 hours, no longer than 48 hrs.
• 3. Remove from fridge, flour board well and roll out paste to rectangle. Cut into 1" wide x 12" long strips (I use a pizza cutter). Twist and make into a circular shape. Place on greased or parchment papered cookie sheet and let rise 1 1/2 hours. Bake 12-15 minutes at 400F. Frost and sprinkle with your choice of nuts or coconut. toasted coconut is my personal favorite.
• 4. We used a very thin frosting of icing sugar and milk.

SWISS BUTTERHORNS

Steps:

• In a large bowl, combine flour and salt. Cut in butter until crumbly. Stir in egg yolk and sour cream; shape into a ball. Chill several hours or overnight. , Divide dough into thirds. On a well-floured surface, roll each portion into a 12-in. circle. Combine filling ingredients. Sprinkle a third of the filling over each circle. Cut each circle into 12 wedges. Roll each wedge, starting at the wide end. Place on greased baking sheets with points down. , Bake at 350° until lightly browned, 15-18 minutes. Make glaze if desired. Combine all ingredients and spread on warm rolls.

BUTTERHORNS

Steps:

• In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight. , Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. , Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers.

MAKE-AHEAD BUTTERHORNS

Steps:

• In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, shortening, sugar, eggs and salt; beat for 2 minutes or until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead lightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2-3 hours. Punch dough down; divided into four equal parts. Roll each into a 9-in. circle; brush with butter. Cut each circle into eight pie-shaped wedges; roll up each wedge form wide edge to tip of dough and pinch to seal . Place rolls with tip down on baking sheets; freeze. When frozen, place in freezer bags and seal. Store in freezer for up to 4 weeks.
• To bake, place on greased baking sheets; thaw 5 hours or until doubled in size. Bake at 375 degrees F for 12-15 minutes or until lightly browned. Remove from baking sheets and serve immediately or cool on wire rack.