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Bread Machine Nut-filled Butterhorns

Nut-Filled Butterhorns
It seems many nationalities claim these dainty rolls are from their ethnic heritage. It is no wonder as they add a delightful treat to any occasion.
Yield 64 butterhorns




  • 4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/4 cup water
  • 1/2 cup sour cream
  • 1 cup butter
  • 4 large egg yolks


  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 cup walnuts (finely chopped)
  • Confectioners' sugar for dusting


  • Place room temperature ingredients into pan in the order recommended by manufacturer. Select DOUGH setting. When kneading is complete, continue with next step.
  • Transfer dough to a greased bowl; cover with plastic wrap. Chill dough 4 to 24 hours. This is a rich dough and will rise very little. Since this recipe makes 64 butterhorns, half of dough could be made after 4 hours; the rest later. If you are only making 1/2 of recipe, prepare half of filling.
  • Prepare filling: Beat egg whites to soft peak stage. Gradually beat in sugar and vanilla. Beat again until stiff. Gently fold in finely chopped nuts.
  • Preheat oven to 375°F.
  • Divide dough into 8 equal parts. Roll out one at a time on work surface sprinkled with confectioners’ sugar. (Cover and refrigerate the rest.) Shape dough into a ball, then roll from center in all directions to an 8-inch circle. Add more confectioners’ sugar to board for easy rolling. Dough can be patched by pressing with fingers and rolling to smooth. Cover circle with a thin layer of Filling. Using a sharp knife or pizza cutter, cut into 8 wedges. Roll up, beginning at rounded outside edge. Place on ungreased pan.
  • Bake immediately for 15 to 20 minutes. Remove from pan, cool on rack. If desired, dust with in confectioners’ sugar before serving.


Get Traditional Bread Making Method here.
Photo by Jen Schall.

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