Best German Butterhorn Rolls Quick Rise Recipes

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MAKE-AHEAD BUTTERHORNS



Make-Ahead Butterhorns image

Mom loved to make these lightly sweet, golden rolls. They're beautiful and impressive and have a homemade taste that makes them memorable. -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Time 45m

Yield 32 rolls.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
1 cup shortening
1 cup sugar
6 large eggs, room temperature
2 teaspoon salt
9 cups all-purpose flour, divided
3 to 4 tablespoons butter, melted

Steps:

  • In a large bowl, dissolve yeast in water. Add milk, shortening, sugar, eggs, salt and 4 cups flour; beat 3 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 hours. , Punch dough down; divide into 4 equal parts. Roll each into a 9-in. circle; brush with butter. Cut each circle into 8 pie-shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal. , Place rolls with tip down on baking sheets; freeze. Transfer to airtight freezer containers; freeze up to 4 weeks., To use frozen rolls: Arrange frozen rolls 2 in. apart on greased baking sheets. Cover with lightly greased plastic wrap; thaw in the refrigerator overnight. To bake, preheat oven to 375°. Let rolls rise in a warm place until doubled, about 1 hour. Bake until golden brown, 12-15 minutes. Serve warm.

Nutrition Facts : Calories 239 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 178mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.

GERMAN BUTTERHORNS



German Butterhorns image

This is a fabulous old recipe...the pastry has yeast in it yet requires no rising or kneading! This recipe is great for bakers who are not yet experts- These butterhorns are shaped like cresents and are beautiful anytime of the year but are extra special to serve during the holidays. I did see this recipe posted on another sight but not here on zaar. This recipe does take a bit of time but it is sooo worth it!!!! Please note that you need to refrigerate the pastry dough for at least 6hrs (I usually do mine overnight to split the work up:)-I did not include this time in the prep time. Please note that this recipe asks that you roll the dough out on a surface sprinkled with powdered sugar-not flour...please make sure you have enough before hand.

Provided by SweetFuzion

Categories     Dessert

Time 16m

Yield 30 butterhorns, 30 serving(s)

Number Of Ingredients 16

4 cups flour
2 (1/4 ounce) packages yeast
4 egg yolks
1 cup sour cream
1 teaspoon salt
1 1/4 cups shortening
1 teaspoon vanilla
2 tablespoons sugar
1 cup powdered sugar, for rolling out dough
4 egg whites
1 cup powdered sugar
1 teaspoon vanilla
1 1/2 cups walnuts, chopped fine
1/4 cup butter, melted
1 teaspoon almond extract
2 cups powdered sugar

Steps:

  • Sift together flour, sugar, salt and yeast. Cut in shortening until dough resembles pie dough. Add egg yolks, vanilla and sour cream. Mix with hands until dough forms a ball. Divide into 5 even balls and refrigerate for 6 hrs or overnight.
  • When ready to roll out the dough make the filling by beating the egg whites until stiff. Add sugar and vanilla; beat well. Fold in walnuts.
  • Sprinkle bread board with powdered sugar and roll each ball of dough into a 12 inch circle. Cut each circle into 6 pie shaped pieces. Spread with filling and roll up, starting at the wide end.
  • Bake at 375 degrees for 15 minutes. Butter horns will be a light golden color when done.
  • At this time in a small sauce pan melt the butter for the glaze, remove from heat and stir in powdered sugar and the almond extract -- add a bit more butter or sugar as needed so that you can dip the tops of the butterhorns in the glaze and place on wax paper to set up.
  • Enjoy!

Nutrition Facts : Calories 281.3, Fat 16.2, SaturatedFat 4.7, Cholesterol 32.6, Sodium 101.6, Carbohydrate 31, Fiber 0.9, Sugar 16.8, Protein 3.9

EASY BUTTERHORN ROLLS



Easy Butterhorn Rolls image

Delicious buttery rolls! No kneading needed, let rise overnight. So light and scrumptious! (from allrecipes.com)

Provided by Hannah

Categories     Yeast Breads

Time 1h5m

Yield 32-48 rolls, 6-8 serving(s)

Number Of Ingredients 11

1 cup butter (or shortening)
1 cup milk
1 1/2 teaspoons active dry yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
2 eggs
1/2 cup white sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter, melted

Steps:

  • Combine 1 cup butter (or shortening) and milk in a small saucepan. Heat until butter is melted; set aside to cool.
  • Dissolve yeast and 1 teaspoon sugar in the warm water.
  • In a large bowl, beat the eggs, 1/2 cup sugar, and salt together.
  • Add the milk mixture and the yeast mixture in the egg mixture, stirring to blend.
  • Add the flour and baking powder; stir until no dry patches remain. The dough will be wet and sticky. Cover and refrigerate overnight.
  • Divide dough into four parts, and roll each part into 1/2 inch thick circles on a floured surface.
  • Spread surface with the melted butter. Cut each circle like a pie into 8 or 12 triangles, and roll up from larger to small end.
  • Place rolls point side down on a baking sheet, and allow to rise until doubled (1-3 hours, depending on the temperature and altitude.) Preheat oven to 400 degrees F (200 degrees C.).
  • Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.
  • Note: Prep time does not contain overnight or rising time.

Nutrition Facts : Calories 868.9, Fat 50.1, SaturatedFat 30.8, Cholesterol 189.7, Sodium 1287.6, Carbohydrate 91.5, Fiber 2.8, Sugar 17.7, Protein 14

BUTTERHORNS



Butterhorns image

Butterhorns fall into two camps: savory or sweet. These are the latter, filled with a tender mince of nuts and topped with an almond-flavored frosting. Sweet butterhorns are a favorite of the in-house bakeries at the Bavarian Inn and Zehnder's of Frankenmuth, the two big all-you-can-eat chicken dinner restaurants in Frankenmuth, Mich. This recipe comes from Dorothy Zehnder, a founder of the Bavarian Inn. Tucking in the corners of each butterhorn before rolling helps contain the filling during baking.

Provided by Sara Bonisteel

Time 1h45m

Yield 36 butterhorns

Number Of Ingredients 18

4 cups/512 grams all-purpose flour
1 cup/227 grams cold unsalted butter, cut into cubes, plus more for greasing the pan
1/4 cup/50 grams granulated sugar
1/2 teaspoon fine sea salt
2 tablespoons plus 3/4 teaspoon/20 grams active dry or instant yeast
1 1/4 cups/284 grams lukewarm whole milk
4 egg yolks, well beaten
1 teaspoon almond extract
1 1/2 cups/320 grams light brown sugar, packed
1/2 cup/70 grams finely chopped almonds or walnuts
2 to 3 tablespoons heavy whipping cream
2 tablespoons/15 grams all-purpose flour
1/2 teaspoon almond extract
1 1/2 cups/170 grams confectioners' sugar
1 tablespoon/14 grams unsalted butter, melted
3 to 4 tablespoons heavy whipping cream
1/4 teaspoon almond extract
1/2 cup/70 grams finely chopped walnuts or almonds, to garnish

Steps:

  • Make the dough: Combine flour, butter, sugar and salt in a large mixing bowl. Using a pastry blender or your fingertips, cut butter into flour, until the butter is the size of small peas.
  • In a medium bowl, stir the yeast into the lukewarm milk, then add beaten egg yolks and almond extract. Pour yeast mixture into the flour mixture and stir lightly, handling as gently as pie crust, until the shaggy mass comes together in a sticky ball. Cover dough with plastic wrap and let rest in the refrigerator overnight.
  • Make the filling: The day you plan to bake the butterhorns, combine the sugar, almonds, 2 tablespoons heavy cream, flour and almond extract in a separate medium bowl. It should resemble a wet sand with bits of nuts. If the filling is dry, add another tablespoon of cream. Set aside.
  • Assemble the butterhorns: Lightly grease 3 baking sheets. Remove pastry dough from the refrigerator and divide dough into three equal rounds (about 13 ounces/365 grams each). Keep the other rounds refrigerated while you work with one piece. Using a rolling pin, roll the dough into a 16-inch circle on a lightly floured surface. Cut each circle into 12 wedges, like you're cutting a pizza. Place 1 heaping teaspoon of filling just inside the curved edge of the wedge, leaving a 1/2-inch border.
  • Fold the closest two corners over the filling to avoid leakage, then roll tightly all the way up to the point. (It should look like a little croissant.) Arrange pieces on a greased pan 2 inches apart, 12 butterhorns per pan, making sure that the point is tucked under to prevent it from unrolling while rising. Repeat with the remaining dough rounds. Let horns rise, uncovered, in a warm location until doubled in size, about 1 hour.
  • About 30 minutes before you're ready to bake, heat the oven to 365 degrees and make the frosting: Combine confectioners' sugar, melted butter, heavy cream and almond extract in a large bowl, and mix until creamy and spreadable. Cover and set aside.
  • Bake butterhorns for 12 to 15 minutes, until a light brown. Frost while still warm, and sprinkle with chopped nuts. Store in an airtight container for up to 3 days.

BUTTERHORN ROLLS



Butterhorn Rolls image

Cool rise rolls, let rise overnight, no kneading needed.

Provided by Ricki Heronemus

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 12h30m

Yield 32

Number Of Ingredients 11

1 cup shortening
1 cup milk
1 ½ teaspoons active dry yeast
1 teaspoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
2 eggs
½ cup white sugar
2 teaspoons salt
4 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup butter, softened

Steps:

  • In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. In a large bowl, beat the eggs, 1/2 cup sugar, and salt together. Add the milk mixture and yeast mixture to the egg mixture, stirring to blend. Sift in the flour and baking powder, and mix well. Cover, and refrigerate overnight.
  • Divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. Spread surface with the soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to small end. Place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
  • Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 167.6 calories, Carbohydrate 17.2 g, Cholesterol 19.9 mg, Fat 9.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.6 g, Sodium 189 mg, Sugar 3.7 g

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