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.
The directions say then to roll them all up individually and place on cookie sheet to rise again. Here is how it looks when you roll them up.
After about 40 minutes of rise time again they went into the oven to bake.
While they were baking I made the frosting as directed on the recipe (only I didn’t have cream hanging around, so I used my raw milk, trying to get the top part that sometimes is cream). Either way it was wonderful..and very delicious.
I drizzled it onto the Butterhorns when they came out of the oven and they looked so pretty.
My opinion on these Butterhorns? I don’t know…I liked them but I didn’t LOVE them. I guess I wanted them to be a bit more sweet or something. My kids thought they died and went to heaven though – they LOVED them! In fact they were all gone by that next morning.
If you bake these up let me know what you think as well. It’s fun to try new recipes out – especially old fashioned ones.
- 1/2 Cup Melted Butter
- 2 Eggs
- 1/4 Cup Sugar
- 1 Tablespoon Red Star Yeast package or 1 instant yeast
- Pinch of Salt
- 3/4 Cup lukewarm milk
- 3 Cups Flour
- 1/2 Cup Powdered sugar
- 1/2 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 1/4 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.