Recipes

Grandma Joanie’s Butterhorns

½ c. butter
½ c. shortening
4 c. flour
1 t. salt
2 T. sugar
1 c. warm milk
1 pkg. yeast
3 eggs, lightly beaten
1 t. vanilla

Combine the flour, sugar and salt in a mixing bowl. Cut in the butter and shortening with a pastry blender until the pieces are like very small peas. In a smaller bowl, dissolve the yeast in the milk. Stir in the eggs and vanilla. Add the liquids to the flour mixture, and stir until combined. The dough will be a bit sticky. Cover the bowl with plastic wrap, and refrigerate it overnight.

In the morning, cut the dough into quarters. With floured hands, remove the first quarter, roll it into a ball and place it on a floured board. Roll it out to a 10-inch circle. Cut the circle into 8 triangles, like you would a pie. Beginning at the wide end of the triangle, roll each one into a crescent. Place each crescent on a greased baking sheet. Repeat the process for the other three sections of dough.

Cover the baking sheets with a towel and let the dough rise until doubled. This could take a couple hours because the dough is cold.

Bake in a preheated 325-degree oven for 15-20 minutes until the butterhorns are just beginning to brown.

Frost the butterhorns while warm with your favorite buttercream frosting. If you don’t have a recipe, click here for one from Martha Stewart (just use half a recipe).

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