Heavenly Butterhorns

By • December 26, 2013 • 0 Comments



Author Notes: my family (and extended family) have eaten these butterhorns every Christmas morning for breakfast for as long as I can remember. The great things about these is that they can be made ahead of time and frozen, so on Christmas morning you just pull them out, pop them in the oven and voila instant amazing breakfast! You should probably double...or triple the recipe...Bee

Makes about a dozen or so

Rum Icing

  • 3 tablespoons Butter (softened)
  • 2 1/2 cups powdered sugar
  • 1 tablespoon rum flavoring
  • few shots evaporated milk (enough for a good spreading consistency)
  1. Combine all the ingredients in a bowl, add evaporated milk slowly a tablespoon or so at a time. You're looking for a cinnamon roll type icing consistency.
  2. The icing is usually made the same day the butterhorns are baked. If you want to make it the day before, store it in an air-tight container in the fridge. It should keep for up to a week that way.
  3. Don't like rum flavoring? Experiment with other extract flavors, almond, vanilla, orange, lemon, etc.

Butterhorns

  • 3 3/4 cups Flour
  • 3/4 teaspoons salt
  • 2 tablespoons sugar
  • 1 cup melted butter
  • 1 cup evaporated milk
  • 3 tablespoons warm water
  • 1 tablespoon yeast (or one package)
  • 1 eggs
  1. Combine the flour, salt and sugar
  2. add the melted butter. (It will be lumpy at this point.)
  3. in a separate bowl or cup, dissolve yeast in warm water with 1 teaspoon of sugar. Wait for a reaction. When gets a good foam on top, add it to the flour mixture.
  4. Combine the eggs and milk, add to flour, mix very well.
  5. Cover the bowl in plastic wrap and refrigerate overnight.
  6. (if you're baking today, preheat the oven to 350 degrees) pull out the dough, (sometimes you have to knead it gently to get a nice smooth dough for rolling) and roll 1/4" thick on a floured surface. cut into triangles and roll into crescents. (Start from the fat end of the triangle and roll it towards the point. Tuck the point underneath the butterhorn to get it to stay put for baking.)
  7. At this point you can freeze the butterhorns if you so desire. Place them (not touching) on a lightly greased cookie sheet and freeze. Once frozen remove from the cookie sheet and store in freezer bags in the freezer. Don't forget to label and date the bags!
  8. If you aren't freezing them, place on a lightly greased baking sheet (they can be pretty close together. 1/2") and bake at 350 degrees for 20-25min. They should be golden brown on top. (IF FROZEN, bake for 30-40min)
  9. Allow to cool, (right on the baking sheet is fine.) and enjoy! I like to eat mine plain without any icing, but the icing is very good too.
  10. notes: growing up my mom always used her bread machine on the "dough" setting to mix up this dough, you could also use a nice stand mixer and dough hook to do the heavy work for you.
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