Italian Butterhorns (Garlic Butter)
By
Jane Pacelli, Lafayette, Indiana
Buttery, flaky crescent rolls. Great with pasta
Preparation time
1 hour, 30 minutes
Cooking time
20 minutes
Total time
1 hour, 50 minutes
Yield
36 Butterhorns
Ingredients
2 cups flour 1 egg yolk 1⁄4 teaspoon salt 2⁄3 cup butter 3⁄4 cup yogurt (plain) 6 tablespoons butter (melted) 1⁄4 teaspoon garlic powder 1 tablespoon romano cheese (or parmesan, grated) 1 pinch parsley (dried)Instructions
Measure flour and salt into a large bowl.
Cut in butter and combine well.
Stir in egg yolk and yogurt.
Mix well. Shape dough into 3 balls, wrap in waxed paper and chill for at least 1 hour.
Then, on a lightly floured surface, roll each ball into a 12” circle. Combine garlic, butter, cheese and parsley. Spread 1/3 of the seasoned butter onto each circle.
Using a pizza cutter, cut dough into 12 equal wedges. Roll each wedge, starting at wide edge. Place on ungreased cookie sheet with pointed tip tucked underneath. Brush a little more garlic butter on the top of each piece. Repeat for the other two dough balls.
Bake at 375º for 20 minutes or until lightly browned. Best when served warm. These can be reheated in a warm oven or microwave before serving.
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