Recipes > Heavenly Butterhorns Find A Store Heavenly Butterhorns Rich in butter, these tender and flaky pastries are a delicious treat! Yield 28 to 34 butterhorns Print Recipe Pin Recipe 7 Reviews IngredientsDough1/3 cup melted butter1 cup milk (110°-115°F)3/4 cup water (110°-115°F)1/2 teaspoon vanilla1/2 cup granulated sugar3 large eggs3 (0.25oz each) (21g) or 6 3/4 teaspoons Red Star Active Dry Yeast6 cups bread flourFilling1 2/3 cups butter, ¼-inch slices1 small egg, slightly beatenTopping1 1/2 cups powdered sugar3 tablespoons milk1 1/4 cups flaked walnuts or toasted slivered almonds InstructionsIn a small saucepan melt butter, set aside. In a large bowl, add warm milk and water, vanilla, sugar, eggs and yeast. Whisk or beat with a wooden spoon until smooth. Beat in 4 cups of bread flour and the melted butter. Gradually add the last 2 cups of bread flour. As the dough gets firmer, use your hands to work flour in.Place dough on a floured surface and lightly dust any sticky parts with flour. Roll into a rectangle about ¼-inch thick. Place sliced butter on center third of dough about ⅓-inch from edge. Fold left hand side to center third, then right side over both, pinch seams to seal. Roll again to a rectangle ¼-inch thick. If butter comes through just spread back in and dust with flour. Repeat the rolling and folding one more time. After the last fold, let the dough rest for 10 minutes.Roll dough into a rectangle shape again ¼-inch thick and brush with beaten egg. Starting at the long and furthest end from you, roll dough towards you jelly roll style. Cut into ½-inch thick pieces, flouring knife if it becomes sticky. Place on greased cookie sheets. Then place lightly greased large-mouth canning rings (3 3/8-inch diameter) around each butterhorn. Alternatively, you can let dough rise free-form, without rings. Cover pan with greased plastic wrap. Let rise until indentation remains after touching, about 30-45 minutes.Preheated oven to 375°F. Bake for 10 minutes until golden brown.Mix the powdered sugar and milk to a smooth glaze. Drizzle over warm butterhorns and top with the walnuts or almonds.The butterhorns freeze beautifully. To freeze: let cool completely, wrap in plastic wrap and foil, then place in freezer bag or container. NotesImage by Taylor Ellingson. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
