For an extra touch of flavor, brush the baked butterhorns with melted butter and sprinkle with sugar immediately after removing them from the oven. Ensure the milk mixture is not too hot when adding the eggs and yeast, as high temperatures can deactivate the yeast and cook the eggs. If your kitchen is cold, you can help the dough rise by placing the bowl in a slightly warm oven or over a bowl of warm water.
Butterhorns
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PREP TIME2 hrs
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COOK TIME15 mins
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TOTAL TIME10 hrs 15 mins
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SERVING16 People
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VIEWS30
Indulge in the exquisite delight of Butterhorns, ethereal crescent rolls that transcend the ordinary. Crafted with a touch of patience, this recipe allows you to create the dough in advance, keeping it fresh in the refrigerator for up to two weeks, ensuring you can bake these delectable treats whenever the mood strikes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol83 mg
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Fiber1 g
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Protein8 g
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Saturated Fat12 g
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Sodium292 mg
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Sugar8 g
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Fat19 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Activate the Yeast: Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside to allow the yeast to activate. (5 minutes)
02 Step
Recipe View Prepare the Milk Mixture: In a small saucepan, heat milk until a skin forms on the top. Remove from heat and let cool slightly. (10 minutes)
03 Step
Recipe View Combine Butter and Sugar: Place 1 cup of butter and 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. (15 minutes)
04 Step
Recipe View Incorporate Eggs and Yeast: Beat in the eggs, one at a time, mixing well after each addition. Stir in the yeast mixture. (5 minutes)
05 Step
Recipe View Mix the Dough: Add 3 cups of flour and mix until well blended. Gradually mix in the remaining flour, mixing until combined. The dough will be sticky. (10 minutes)
06 Step
Recipe View First Rise: Cover the bowl with a towel and let rise in a warm place until doubled in size. (1 hour)
07 Step
Recipe View Refrigerate: After the dough has risen, punch it down, cover, and refrigerate overnight. (8 hours)
08 Step
Recipe View Shape the Butterhorns: Divide the dough into four pieces, working with one piece at a time and keeping the rest refrigerated. On a lightly floured surface, roll the piece of dough out into a 12-inch circle. Spread about 2 tablespoons of softened butter over the surface. Cut into 8 wedges, as you would a pizza. (20 minutes)
09 Step
Recipe View Roll and Proof: Roll each wedge starting at the wide end and ending at the point. Place onto a lightly greased cookie sheet, and bend the ends so that they are crescent-shaped. Cover with a towel and let rise in a warm place until doubled in size. (2 hours)
10 Step
Recipe View Bake: Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden brown.
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Alfredo Reichel
May 30, 2025I've made these a few times now, and they always come out perfectly. The hint about brushing with butter and sugar at the end is a game-changer!
Kian Schuster
Apr 23, 2025I made these for a brunch party, and they were a huge hit! The two-day process is a bit long, but totally worth it for the incredible flavor and texture.
Danika Morissette
Mar 14, 2025These were absolutely amazing! The dough was easy to work with, and the butterhorns turned out so soft and delicious. Will definitely make these again!