Lunch: Almond-Filled Butterhorns Recipe

Ingredients

3-1/4 teaspoons active dry yeast
2 cups warm milk (110 ° to 115 °)
4 eggs
1 cup mashed potato flakes
1 cup butter, softened
1/2 cup sugar
1-1/8 teaspoons salt
7 to 8 cups all-purpose flour
1 can (12-1/2 ounces) almond cake and pastry filling

Instructions

In a large bowl, dissolve yeast in milk. Add the eggs, potato flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; spread each with filling. Cut each circle into 12 wedges.
Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent. Cover and let rise until doubled, about 30 minutes.
Bake at 375 ° for 10-12 minutes or until lightly browned. Remove from pans to wire racks. Serve warm.

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