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Butterhorns

Print Recipe
Course Bread & Muffins

Ingredients
  

For Regular Butterhorns

  • 2 pkg (or 2 Tbsp) quick rising yeast
  • 1 cup lukewarm milk
  • 1 cup mashed potatoes
  • 1/2 cup butter (plus more for spreading)
  • 1 1/2 cup sugar
  • 1 tsp salt
  • 2 eggs
  • 6 cups flour

For Natural Yeast Butterhorns

  • 1/2 cup starter
  • 1 cup lukewarm milk
  • 1 cup mashed potatoes
  • 1/2 cup butter (plus more for spreading)
  • 1 1/2 cup sugar
  • 1 tsp salt
  • 2 eggs
  • 6 cups flour

Instructions
 

For Regular Butterhorns

  • Soak the yeast in lukewarm water for 10 minutes.
  • Add all ingredients except 3 cups of flour to make a sponge.
  • Let rise for 1 hour.
  • Add remaining flour, knead and let rise 1 hour.
  • Roll out 1/2 inch and spread with more butter.
  • Cut into strips and place on sheet.
  • Let rise 20 minutes.
  • Bake 20 minutes.
  • Bake at 425 for 20 mites.
  • Brush with butter.
  • Ice while warm and dip into chopped nuts, if desired.

For Natural Yeast Butterhorns

  • (Setting up the dough: At least 8 hours before baking.)
  • Combine all ingredients except 3 cups of flour to make a sponge.
  • Let rise for 2 hour.
  • Add remaining flour and knead.
  • Place in a greased bowl, cover with greased plastic wrap and let sit overnight to rise. (8-12 hours)
  • Roll out 1/2 inch and spread with more butter.
  • Cut into strips and place on sheet.
  • Let rise 20 minutes.
  • Bake 20 minutes.
  • Bake at 425 for 20 mites.
  • Brush with butter.
  • Ice while warm and dip into chopped nuts, if desired.