Bohemian Potato Horns

Bohemian Potato Horns Recipe

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Lori Borgmann


I still can remember grandma Helen making these. She had a bohemian name for them that I can say but have no idea how to spell. She used to put a thin layer of homemade poppy seed filling inside as well and they were wonderful!


★★★★★ 1 vote



  • 3/4 c
    mashed potatoes
  • 1/2 c
  • 2 c
  • 4 Tbsp
  • 2 tsp
  • 2 pkg
  • 1/2 c
    warm water
  • 1 tsp
  • 7 to 8 c
    ap flour
  • 3 large

How to Make Bohemian Potato Horns


  1. Dissolve yeast in 1/2 cup of water with the 1 teaspoon of sugar. Set aside to rise. Heat buttermilk, butter and 4 tablespoons sugar, putting them in a mixing bowl. Add mashed potatoes, salt, eggs and 4 cups of the flour. Add yeast mixture. Add enough additional flour to make soft dough. Let rise until doubled. Punch down and let rise again until doubled. Put on floured board, divide into 6 balls, let rise. Roll each one out into a circle and brush with melted butter. Cut into 8 wedges and roll each up into a horn. Put on greased pan to rise. Mix yolk of egg with milk and brush on the horns. Sprinkle top with poppy seeds if desired. Bake at 375 degrees for 20 to 25 minutes until golden brown.

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About Bohemian Potato Horns

Main Ingredient: Flour
Regional Style: American
Hashtags: #sweet, #baked, #bohemian, #bread

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