Cottage Cheese Butterhorns

Pat Duran


This is one of my favorite recipes for bread rolls. I like them because they are quick and easy and that they is NO yeast in these rolls. And you mix them up and let them set overnight.


★★★★★ 1 vote

makes 36 butterhorn rolls
10 Min
30 Min


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1 c
1 1/2 c
cream style cottage cheese
2 c
all purpose flour
1/2 tsp


1/3 c
butter, soft
2 c
powdered sugar
1 1/2 tsp
vanilla or lemon extract
2 to 4 tsp
hot water

How to Make Cottage Cheese Butterhorns


  • 1Rolls:
    Cream all ingredients. Cover and refrigerate overnight. Next morning: Divide dough into 3 equal parts. Allow to sit at room temperature until easy to handle. Roll each into a 10- inch circle. Cut each circle into 12 pie shaped pieces. Roll up each piece , starting with wide end. Place on lightly buttered or sprayed baking sheets. Bake at 350^ for 20 to 30 minutes. Cool on wire racks. Serve plain or frost with creamy glaze.
  • 2Glaze:
    Melt butter in a small saucepan. Blend in sugar and flavoring. Stir in water one Tablespoon at a time until glaze is of proper consistency for glaze.

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