Almond-Filled Butterhorns |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 36 |
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I add potato flakes to make my butterhorns moist and tender. The rolls complement any meal wonderfully with just the right sweetness to make them a coffee hour favorite. Remember to hide a few for yourself! 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 king arthur unbleached all-purpose flour |
1 can (12-1/2 ounces) almond cake and pastry filling |
Directions:
1. 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).
2. 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.
3. 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.
4. 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.
5. Bake at 375° for 10-12 minutes or until lightly browned. Remove from pans to wire racks. Serve warm. Yield: 3 dozen.
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