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A pile of pastries topped with sliced almonds and white icing sit on a white cake stand. Blurred mugs, a blue-checked napkin, and more pastries are in the background on a light-colored table.
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Butterhorns

Soft, buttery Butterhorns made with a lightly sweet yeast dough, finished with a simple vanilla glaze and shaved almonds. These pretty homemade rolls are perfect for brunch, holiday mornings, or pairing with a mug of hot apple cider.
Course Breakfast
Keyword butterhorn recipe, sweet rolls
Servings 18 rolls

Ingredients

Dough

  • 2 cups milk
  • ½ cup granulated sugar, divided
  • 1 cup unsalted butter
  • 1 teaspoon salt
  • ½ cup warm water (between 105-110℉)
  • 2¼ teaspoons (1 packet) active dry yeast
  • 6 cups all-purpose flour
  • 1 large egg

Glaze

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • ½ cup shaved almonds

Instructions

  • Line a baking sheet(s) with parchment paper.
  • In a shallow saucepan, heat the milk on medium heat to scalding (not boiling). You want to see tiny little bubbles around the edge of the pan but you don’t want it bubbling anywhere else in the pan.
  • Remove from heat and add 1/2 cup of sugar, the butter and the salt to the warm milk. Stir to melt the butter and dissolve the sugar and salt. Set aside to cool.
  • In a small mixing bowl, stir the yeast and 1 teaspoon of granulated sugar into the warm water. Let it stand for 5 minutes to bloom.
  • Put the flour in a large mixing bowl and make a well in the centre of the bowl. Add the egg, the milk mixture and the yeast mixture to the bowl. Stir until everything is moistened and you’ve got a shaggy dough.
  • Spray a piece of plastic wrap with cooking spray and cover the bowl with it. Place the bowl in a warm spot to rise for 1 hour. It will be doubled in size by that time.
  • Turn the dough out to a floured surface and divide it into two equals portions.
  • Roll out one portion on a lightly floured surface to approximately 10 inches by 12 inches. cut the dough into 12 x 1 inch strips. Repeat this process with the other portion of dough.
  • Lightly twist each strip like you would a party streamer. Starting in the middle of the bun, roll the twisted strip around itself directly onto the prepared baking sheet. When you get to the end, lightly pinch the the dough into the side of the coil. Be sure to leave at least 3-4 inches between each roll. Repeat this process until you get 18 rolls.
  • Cover with greased plastic wrap and place in a warm, dry spot for 30 minutes to rise. The rolls will be puffed up and almost double the size.
  • Preheat your oven to 375℉
  • Bake the risen buns for 25 minutes in a preheated oven. The tops will be golden brown. Cool on the pan for 5 minutes then transfer the rolls to a rack to cool to room temperature.
  • Once cooled, we’ll start on the glaze. In a small mixing bowl, use a fork to whisk the powdered sugar, vanilla and milk.
  • Drizzle the glaze over the top of the rolls and sprinkle the tops with shaved (or slivered) almonds. Enjoy immediately!

Notes

Cut the recipe in half to make smaller batch.
Store leftovers, covered, at room temperature for 3 days. You can warm in the microwave on high for 15 seconds for an added touch.
You can freeze these pastries in an airtight container for up to 2 months. Thaw on the counter when you are ready to eat.