Butterhorns Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - yeast cake
  • 1 tablespoons - sugar
  • 1 cups - milk
  • 3 - eggs
  • 1/2 cups - sugar
  • 2/3 teaspoons - salt
  • 1/2 cups - butter, melted
  • 3 cups - flour (to 3 1/2 cups)
  • - additional butter
  • Directions:

    Crumble yeast cake. Add 1 T sugar and stir until becomes liquid.
    Scald milk & cool to lukewarm.
    Beat eggs until light. Add 1/2 c sugar, gradually, beating constantly. Add salt.
    Mix 1/2 c melted butter with cooled milk. Combine egg & sugar mixture. Thoroughly mix in dissolved yeast. Add 3-3 1/2 cups flour, beating as added and until ingredients are well-blended.
    Let rise until double.
    Knead lightly. Divide dough in half;roll each piece into a 12" circle. Spread with butter and cut into 16 pie-shaped pieces. Roll each piece from wide end to narrow. Butter outside lightly. Place on greased cookie sheet, 2.5" apart. Let rise.
    Bake at 350° for 20 minutes.

    Brief Description

    Lovely croissant-type roll that needs to rise twice.

    Main Ingredient:


    Category:  Yeast breads

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 20 min

    Posted By:


    Posted On:

    October 22, 2014

    Print Recipe

    Speak Your Mind