Cottage Cheese Butterhorns Recipes

BUTTERHORNS

Steps:

• In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight. , Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. , Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers.

BUTTERHORNS

Steps:

• Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly.
• Place 1 cup of butter and remaining 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. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour.
• After the dough has risen, punch down, cover, and refrigerate overnight.
• Divide the dough into four pieces. Use one piece at a time, leaving the rest in the refrigerator. On a lightly floured surface, roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges, as you would a pizza. 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. This will take about 2 hours because the dough is cold.
• Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden.

COTTAGE CHEESE BUTTERHORNS

Steps:

• Cream together margarine and cottage cheese.
• Add flour and salt.
• Chill dough four hours or overnight for easier handling.
• Divide dough into 4 parts.
• Roll each part out very thinly on floured surface.
• Cut each part into 12 wedges and roll up from wide to narrow of each wedge.
• Bake at 325F for 30 to 35 minutes.
• Brush with glaze while still warm.

COTTAGE BUTTERHORNS

Steps:

• In a large bowl, beat butter and cottage cheese until blended. Combine flour and salt; gradually beat into the butter mixture. Cover and refrigerate overnight or until dough is easy to handle., Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Bake at 350° for 25-30 minutes or until golden brown. Cool on pans on wire racks., For glaze, in a small saucepan, melt butter. Stir in the confectioner's sugar, vanilla and enough water to achieve desired consistency. Drizzle over rolls.

BUTTERHORNS

Steps:

• Soften yeast in warm water (115 degrees F.). Combine melted butter (or margarine) and scalded milk. Stir in sugar, salt, and eggs. Cool. Stir in softened yeast and enough flour to make a soft dough. Cover allow to rise until double in bulk, 2 to 3 hours. Turn out onto lightly floured board knead just to coat dough with flour. Dough is very soft and should remain so. Divide dough. Roll each half into 14-inch circle. Spread each circle with 1/4 cup melted butter (or margarine). Cut pie-fashion into 16 pieces. Roll each piece loosely from large end to small. Place on greased cookie sheet, allowing about an inch between rolls. Let rise at room temperature for 2 to 3 hours or until double in bulk. Bake at 375 degrees F. for 12 to 15 minutes or until golden brown. Makes 32 rolls. Note: If it is more convenient, rising time for dough and rolls may be stretched out to as long as 6 hours by keeping them in a cool place.VariationsOrange Rolls: Prepare dough as above. After first rising, divide dough in half and roll each portion of dough into 8x14-inch rectangle. Spread each rectangle with half of orange filling, made by creaming together 1/2 cup (1 stick) butter or margarine with 1/2 cup sugar and grated rind of 1 orange. Roll loosely, starting from long side, and pinch edge closed. Slice into 12 pieces place each piece, cut side down, in buttered muffin pan. Cover lightly allow to rise 2 to 3 hours or until double in bulk. Bake as above. As soon as rolls come out of oven, brush hot rolls with frosting, made by combining 1 cup confectioners' sugar with 1 tablespoon hot water and 1/2 teaspoon rum extract. Remove rolls from pan to cool. Makes 24 rolls.Freeze-Ahead Rolls: Rolls may be frozen ahead of time by shaping as desired, then immediately placing rolls close together onto baking sheet and quick-freezing. Remove frozen rolls from baking sheet place in heavy plastic freezer bag. Secure bag so it is airtight. Keep rolls frozen for no longer than 2 weeks. Three hours before time to bake, remove from freezer and arrange on greased baking sheet, allowing 1 inch between rolls, or place into greased muffin tins, according to recipe. Allow to thaw and rise for about 3 hours bake as directed.

BUTTERHORNS

Steps:

• Soften yeast in warm water (115 degrees F.). Combine melted butter (or margarine) and scalded milk. Stir in sugar, salt, and eggs. Cool. Stir in softened yeast and enough flour to make a soft dough. Cover allow to rise until double in bulk, 2 to 3 hours. Turn out onto lightly floured board knead just to coat dough with flour. Dough is very soft and should remain so. Divide dough. Roll each half into 14-inch circle. Spread each circle with 1/4 cup melted butter (or margarine). Cut pie-fashion into 16 pieces. Roll each piece loosely from large end to small. Place on greased cookie sheet, allowing about an inch between rolls. Let rise at room temperature for 2 to 3 hours or until double in bulk. Bake at 375 degrees F. for 12 to 15 minutes or until golden brown. Makes 32 rolls. Note: If it is more convenient, rising time for dough and rolls may be stretched out to as long as 6 hours by keeping them in a cool place.VariationsOrange Rolls: Prepare dough as above. After first rising, divide dough in half and roll each portion of dough into 8x14-inch rectangle. Spread each rectangle with half of orange filling, made by creaming together 1/2 cup (1 stick) butter or margarine with 1/2 cup sugar and grated rind of 1 orange. Roll loosely, starting from long side, and pinch edge closed. Slice into 12 pieces place each piece, cut side down, in buttered muffin pan. Cover lightly allow to rise 2 to 3 hours or until double in bulk. Bake as above. As soon as rolls come out of oven, brush hot rolls with frosting, made by combining 1 cup confectioners' sugar with 1 tablespoon hot water and 1/2 teaspoon rum extract. Remove rolls from pan to cool. Makes 24 rolls.Freeze-Ahead Rolls: Rolls may be frozen ahead of time by shaping as desired, then immediately placing rolls close together onto baking sheet and quick-freezing. Remove frozen rolls from baking sheet place in heavy plastic freezer bag. Secure bag so it is airtight. Keep rolls frozen for no longer than 2 weeks. Three hours before time to bake, remove from freezer and arrange on greased baking sheet, allowing 1 inch between rolls, or place into greased muffin tins, according to recipe. Allow to thaw and rise for about 3 hours bake as directed.

GERMAN BUTTERHORNS

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!

BUTTERHORNS

Steps:

• Cream margarine and cottage cheese. Add flour and salt. Refrigerate 4 hours OR overnight.
• Divide dough into 3 parts. Roll each part in a circle on floured board. Cut circle into 12 wedges.
• Roll into butterhorns, starting the roll at the side end and rolling to point. Place on greased cookie sheet, turning the ends downward slightly to make a crescent shape and bake 30 - 40 minutes at 350. Frost
• To make frosting:
• Mix all ingredients together, adjusting amount of milk to make a frosting consistency. Frost when butterhorns are cool.