Butterhorns
Indulge in the irresistible charm of homemade Butterhorns, the ultimate treat for pastry lovers. These buttery, crescent-shaped rolls are a delightful combination of soft, pillowy dough and a golden-brown exterior glazed with a sweet vanilla drizzle. Made from scratch with simple pantry staples like all-purpose flour, instant yeast, and rich melted butter, this recipe offers a step-by-step guide to creating bakery-style pastries in your own kitchen. The dough is rolled out, spread with softened butter, and shaped into delicate crescents before being baked to perfection. Ideal for breakfast, brunch, or dessert, Butterhorns pair beautifully with coffee or tea. Try this classic treat today to impress your family and friends! Keywords: Butterhorns recipe, buttery crescent rolls, homemade pastry, vanilla glaze.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1 cup Unsalted butter, melted
- 1 cup Whole milk, warm (110°F/43°C)
- 2 large Eggs, room temperature
- 1 teaspoon Vanilla extract
- 0.5 cup Unsalted butter, softened (for spreading)
- 1 cup Powdered sugar
- 2 tablespoons Milk (for glaze)
- 0.5 teaspoon Vanilla extract (for glaze)
Instructions
In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast.
In a separate bowl, combine the melted butter, warm milk, eggs, and vanilla extract. Mix until well incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or using a stand mixer with a dough hook attachment. Knead the dough for 8–10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1.5–2 hours, or until it doubles in size.
Once risen, punch down the dough and divide it into two equal portions.
Roll out one portion of dough on a floured surface into a large circle, about 12 inches in diameter.
Spread half of the softened butter evenly over the surface of the dough.
Cut the circle into 12 equal triangles (like a pizza). Roll each triangle from the wide end to the point to form a crescent shape. Repeat with the second portion of dough.
Place the butterhorns on parchment-lined baking sheets, spacing them about 2 inches apart. Cover with a kitchen towel and let them rise for 30 minutes.
Preheat the oven to 375°F (190°C).
Bake the butterhorns for 12–15 minutes, or until golden brown. Remove from the oven and let them cool slightly on a wire rack.
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm butterhorns before serving.
Serve the butterhorns warm or at room temperature and enjoy!
Nutrition Facts
Calories |
6255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.1 g | 400% | |
| Saturated Fat | 192.3 g | 962% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 2633 mg | 114% | |
| Total Carbohydrate | 804.7 g | 293% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 434.0 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 515 mg | 40% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
