Jos Butter Horns 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.

MAKE-AHEAD BUTTERHORNS

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.

BUTTERHORNS

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 DINNER ROLLS

Steps:

• Sprinkle yeast onto warm water. Stir gently and let sit until foamy and frothy, 15 to 20 minutes.
• While the yeast is proofing, place butter in a saucepan with milk and white sugar. Turn heat to medium and cook, stirring occasionally, until butter melts and sugar dissolves, 3 to 4 minutes.
• Remove from the heat and pour into a large mixing bowl; let cool until just very warm to the touch and about 120 degrees F (49 degrees C), 2 to 3 minutes.
• Add 3 cups flour, kosher salt, yeast mixture, and egg; mix gently with a spatula until it all comes together and forms a very thick and wet batter. Add remaining 3/4 cup flour and mix with your fingers, incorporating just the amount of flour you need, until dough comes together into a soft, sticky ball.
• Cover and let rise until almost doubled in size, about 1 hour.
• Transfer dough to a floured surface and knead until smooth and elastic, about 5 minutes.
• Grease the bowl with butter. Place the dough back into the bowl, cover, and let rise for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Transfer dough back to a work surface and press it into a 1-inch thick circle. Flip over and continue pressing until circle is 1/2-inch thick; use a rolling pin if needed to achieve correct thickness. Use a pizza tool to cut dough into 12 equal wedges.
• Starting at the larger end of one wedge, roll toward the point, stretching the ends of the dough out for the first few inches. Pinch and press the point into the dough to seal and place, seam-side down, on the prepared baking sheet. Repeat with remaining dough.
• Let rolls sit until they puff up a little, 15 to 20 minutes.
• Bake in the center of the preheated oven until cooked through and just starting to turn a light golden brown, 20 to 25 minutes.
• Remove from the oven and immediately brush hot rolls with melted butter. Transfer to a wire rack to cool completely, 15 to 20 minutes.

BUTTER HORNS

Steps:

• I use my Bosch mixer with dough hooks to make these, but you can make them by hand as well.
• Into the mixing bowl put yeast, sugar and hot water.
• Melt margarine and crisco and add to mixing bowl.
• Add about 4 cups of flour, then the eggs and salt.
• Add the remaining flour until dough is clean from the sides of the bowl.
• This may differ and not necessarily be 9 cups, it could be less or maybe more.
• Let the mixer knead the dough a couple of minutes.
• Place dough in large greased bowl (tupperware fix-n-mix) and cover.
• Then let rise about 20-30 minutes or till lid of tupperware pops off.
• Punch down.
• Preheat oven to 400 deg F.
• Roll dough into about 9" circles, 1/3 inch thick.
• Cut each circle into 10- 12 wedge-shaped pieces.
• (Wide end should be about 2 1/2- 3 inches wide).
• Roll up each wedge, starting at wide end and rolling to the point.
• Place on greased pan and finish doing this to all the dough.
• Let rise, covered with a clean teatowel and a plastic sheet on top of the towel (like a heavy plastic bag cut open).
• The plastic keeps the rolls from drying out as they are rising.
• Bake at 400 deg F for about 8- 10 minutes or until golden in color.

JO'S BUTTER HORNS

Steps:

• Mix all ingredients to make dough. You will want to mix this very well using a stand mixer or alot of hand strokes!
• Let stand overnight in refrigerator DO NOT SKIP THIS STEP!
• Divide dough into 3 portions.
• Roll each dough portion into a pie shape.
• Cut into 12 wedges or more.
• Roll from wide edge in (like a crescent roll).
• Place on a greased cookie sheet.
• Bake at 350 for 30-40 minutes or until golden.
• For the icing:.
• Combine the 2T butter, milk, vanilla and sugar.
• Drizzle on pastry while warm.