Butterhorns
By
Peggy Woodfield, Seattle, Washington; Denita Miles, Henderson, Kentucky; Desiree Goodwin, St. Louis, Missouri
Tasty, buttery crescent rolls that divide the work into two days.
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yield
36 Butterhorns
Ingredients
2 cups flour (sifted) 2 cups butter (softened) 1 egg yolk 3⁄4 cup sour cream 1⁄2 cup sharp cheddar cheese (shredded, optional)Instructions
Measure flour into a large bowl and cut in butter. If making cheese butter horns, add cheese and mix thoroughly. Sit in egg yolk and sour cream. Form into a ball and wrap with plastic wrap. Chill overnight. Divide into 3 portions and roll each portion out into a 12" circle. Cut each circle into 12 wedges and roll up, beginning with the wide end. Place each on a greased baking sheet with the point tucked under. Bake at 375 degrees for 20 minutes.
Notes
For Cheese Butterhorns add 1/2 c. of finely grated sharp cheddar cheese. These are good with beef stick pieces baked inside.
Recipe Type(s)
