5.0 from 5 reviews
Heavenly Butterhorns
Rich in butter, these tender and flaky pastries are a delicious treat!
Yield: 12 butterhorns
  • ⅓ cup melted margarine
  • 1 cup milk
  • ¾ cup water
  • ½ tsp vanilla
  • ½ cup sugar
  • 3 eggs
  • 3 packages (6¾ tsp, ¾oz, 21g) RED STAR Active Dry Yeast
  • 6 cups bread flour
  • 1⅔ cups butter
  • 1 egg, small, beaten
  • 1½ cups icing sugar
  • 3 Tbsp milk
  • 1¼ cups flaked walnuts or toasted slivered almonds
  1. In a small saucepan melt margarine, set aside. In a large bowl, add milk and tap water (both at 110°-115°F). Add the vanilla, sugar, three eggs and Yeast. Whisk or beat with a wooden spoon until smooth. Beat in 4 cups of bread flour and the melted margarine. Gradually add the last 2 cups of bread flour. As the dough gets firmer, use your hands to work flour in.

  2. Place dough on a floured surface and dust any sticky parts with flour. Roll into a rectangle about ¼-inch thick. Slice butter in ¼-inch slices, place on centre third of dough about ⅓-inch from edge. Fold left hand side to center third, then right side over both, punch 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.

  3. 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 canning rings around each butterhorn. Let rise uncovered until indentation remains after touching.

  4. Bake for 10 minutes in a preheated 400°F oven until golden brown.

  5. Mix the icing sugar and milk to a smooth paste. Drizzle over warm butterhorns and top with the walnuts or almonds.

  6. The butterhorns freeze beautifully.

  7. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

  8. Red Star recipe. Image by Greens & Chocolate.

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  1. Just wondering why margarine versus butter?

  2. Great recipe. I didn’t use nuts, instead I put Lemon Curd on it and after baked of course a nice glaze. I was worried about all the butter in the recipe, but no need to be worried it all came together nicely.

  3. Delicious! Made these once, now my brother in law requests them every year for as birthday treat!

  4. i know i am old but i had never seen a butter horn shaped like a crescent roll so i was quite relieved to find your butter horns look like what i recall growing up . both bakery and home made this the right shape . as a kid thou we could also chucks of butter being held in place by the drizzle on top and when you heated them the butter would melt and also drizzle a bit. poor young people will never know the truth of how great food was made . thank you for you keeping it real rather then looking like something that might have popped out of a tube.

  5. These Butterhorns are fabulous! We sell out weekly at my Sister’ little cafe and have Customers that order a dozen at a time…delish!

    • Hello Laura, Im not working at this time due to covid and thinking of selling my butterhorns and bread.I’m from Canada, and just wondering are your Butterhorns the round ones or cresent shape. How large are they and what price do you sell them for.
      Thank you , looking forward to hearing from you

  6. Can you make these with all purpose flour, or is there a way to make a substitute for the gluten additive?

    • Hi Patty,
      Yes, all-purpose flour can be used. You may need to adjust the amount of flour, mix times and rise times.
      Happy baking!

    • Hi, I was told when I became aware of being gluten-intolerant that you should not try to substitute flours in a yeast recipe that was not made for gluten free flours because they usually all called for two rising times and gluten free flour types could not handle two risings. I have made a few that only called for one rising time and they did fine, but the recipe did not call for bread flour. You might want to put Gluten-free in the google search. I did find one recipe that was by “Mennonite Girls Can Cook” And I know there are others. They do not form the rolls as I know butterhorns are traditionally shaped, but I do not know why they would be able to be formed that way. Good Luck.

      • Hi, just read your comment and these are definitely NOT Gluten free, in fact just the opposite, Bread flour has more gluten then all purpose does.

  7. could these be baked in a “Texas-sized” muffin tin instead of canning jar lids?

    • Dear Opal,
      You can certainly try that method. The bake time may need to be adjusted, and the butterhorns will take on the shape of the tin.

      Happy baking!

  8. Can you bake these without the rings? or will they spread to much?

  9. The recipe says “Let rise uncovered until indentation remains after touching.” About how long is that – minutes or hours? Many thanks!

  10. Do you remove the canning rings before baking?

    • Hi Pam,
      Bake the butterhorns in the rings. Remove the rings after baking once they are cool enough to handle.

      Happy baking!

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