Inside my Great-Grandmother’s Old Recipe Box is a recipe for Butterhorns. When I first saw it I was like “What is a butterhorn?” I had never tried a homemade butterhorn before and knew I wanted to try to make them. They turned out to be a soft buttery gorgeous roll drizzled with a sweet frosting glaze. Mmmm.mmmm..good.
Here is the recipe card. The card is really old and I imagine her typing this out with an old fashioned typewriter. Can you picture it?
When it was time to cook these I gathered up my ingredients. Then got to work.
The cast of ingredients wasn’t too hard – flour, sugar, eggs, milk, butter, yeast and salt. I had all those ingredients on hand.
I followed the directions from the recipe card, however this first batch I didn’t cool my milk long enough and it killed my yeast. The dough never would raise up. So I tried the recipe again the second day and it worked like a charm.
So note to you all – don’t add the yeast when your milk is too hot.
This dough was really really sticky, so after it’s mixed up I greased a bowl and added the dough inside to let rise. It was doubled after an hour.
Next I took the dough and split it in half. Then rolled out each half, buttered it, and cut it into 16 pie slices.
- ½ Cup Melted Butter
- 2 Eggs
- ¼ Cup Sugar
- 1 Red Star Yeast package (or 1 Tablespoon instant yeast)
- Pinch of Salt
- ¾ Cup lukewarm milk
- 3 Cups Flour
- ½ Cup Powdered sugar
- ½ tsp. Vanilla
- fresh cream to thin
- Add your yeast to the warm milk. Then add butter, sugar, eggs, then flour. Mix until well incorporated and the dough is sticky.
- Add to an oiled bowl, cover and let rise until twice in size.
- Split dough in half. Roll out ¼ inch thich in a circle.
- Spread with butter.
- Cut 16 pie shaped wedges then roll each from outer edge.
- Lightly cover and let rise again.
- Bake 20 minutes at 375 degrees.
- Frosting: Mix together powdered sugar, vanilla and cream to thin. Frost or drizzle on top of butterhorns while hot.