Tina's Butter Horns

Tina Swain


My Granny made these and they had a code. The ones with white icing had cinnamon and sugar filling the ones with sand colored frosting had hickory nuts in and the ones with pink frosting had maraschino cherries rolled inside.

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1 c
1 c
1/2 c
warm water (110 degrees)
1 1/2 tsp
dry yeast
1 tsp
white sugar
eggs beaten
1/2 c
white sugar
2 tsp
4 1/2 c
all purpose flour
1 tsp
baking powder
1/2 c
butter, room temp


1In small saucepan heat the shortening and milk until melted, cool down to warm.
2Dissolve yeast and the 1 tsp sugar in the 1/2 cup warm water. Let proof 10 minutes.
3In separate bowl mix beaten eggs, 1/2 cup sugar and the salt.
4Stir flour and baking powder together. Add egg mixture to yeast mixture. Add all o that to the dry ingredients. Mix until combined. No need to knead. Cover and chill dough overnight.
5Next day, Divide dough into 4ths. Roll out each section and spread with butter. Top with cinnamon sugar, nuts and cinnamon sugar, chopped maraschino cherries and sugar or just top with butter and then you could top the butter with dried minced onion or garlic powder and parmesan cheese for a savory dinner roll..
6Cut each circle into 8ths. Roll starting at the wide end. Place on greased cookie sheets. Rise 3-4 hours Bake 400 degrees for 8-10 minutes.
Make a powder sugar frosting. Flavor powder sugar with Maple flavored extract for tan frosting or use maraschino cherry juice for pink frosting. If making a dinner roll or savory roll, brush with beaten egg wash and top with sesame seeds or poppy seeds.

About Tina's Butter Horns

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American