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


  • ROLLS:

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

  • 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


  1. Rolls:
    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.
  2. Glaze:
    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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