How To make Butterhorns
1 pk Active dry yeast
3 Eggs, beaten
1/4 c Water
4 1/2 c Flour
3/4 c Scalded milk
3/4 c Butter, melted
1/2 c Sugar
1/2 c Shortening
1/2 ts Salt
Soften yeast in warm water with 1 tbs of sugar. Set aside. In another large bowl combine milk, shortening, sugar, and salt. Cool to lukewarm then add yeast mixture and mix well. Add eggs. Measure in flour 1 cup at a time, mixing well until dough is smooth, soft and elastic, and no longer sticky. Knead lightly on floured surface. Form into ball. Place in warm bowl, cover and let rise in a warm, draft free place until doubled; about 2 to 2-1/2 hours with regular yeast. Punch down, knead lightly and divide into thirds. Roll each third into a 12 inch circle. Brush with melted butter. Cut into 12 pie-shaped wedges and roll (starting at wide end ending at the point) each wedge into a crescent. Brush each crescent with melted butter. Place on greased baking sheet and let rise until very light (about an hour). Bake at about 375 degrees for about 12 minutes or until light golden brown. Experiment with your oven, as the temperature can vary between 350 and 400 degrees. If the rolls burn on the bottom before turning light brown, the oven is too hot.
How To make Butterhorns's Videos
MAKING HOMEMADE BUTTERHORNS / BAKING / POSITIVELY AMY
Hi everyone, I'm back!
Today's video is sponsored by Skill Share. The first 1000 people to use the link will get a free trial of Skillshare Premium Membership:
Thank you for your patience with me while I was MIA. Thank you for all your sweet comments and understanding. It blessed my heart!
I hope you all enjoy this video. Here is a mixer like I have (the newer model): and here is the recipe:
Butterhorn Rolls Recipe
1 Tbsp. Yeast
1 Tbsp. White Sugar
1/4 cup Lukewarm Water
1 cup Scalded Milk
1/3 cup White Sugar
1/2 cup Butter
3 Eggs
1 tsp. Salt
4 1/2-5 cups White Flour
In a small bowl, combine water, yeast and 1 Tbsp. sugar and set aside. Stir together scalded milk, 1/3 cup white sugar and butter. Once butter is melted and mixed in, cool mixture to lukewarm. Add the yeast mixture and eggs and blend well. Add the salt and flour 1/2 cup at a time until the dough is soft, but not too sticky. In a separate bowl, pour a small amount of oil and rub over surface of the bowl. Put dough in the greased bowl and turn once to coat all sides with oil. Cover and set aside to rise, until doubled in size. Separate dough into 3 and roll out onto a floured surface until about 1/3 inch thick. Cut into pie shaped pieces. Brush with melted butter (optional). Roll the butterhorns from the wide end to the small end and place on a greased sheet pan. Set aside to rise again, about an hour. Preheat oven at 325 degrees Fahrenheit and bake for 15-17 minutes or until tops are slightly browned. Brush the tops with melted butter. These rolls can be frozen after cooling and thawed out as needed. Use as a side with soup or any main course.
~-~-~-~ ~-~-~-~ ~-~-~-~
My ETSY SHOP:
Affiliate Links:
KITCHEN-
Touchless Trash Can:
Instant Pot:
Ninja Coffee Bar:
My Favorite Dish Cloth:
CLEANING-
I am slowly switching my cleaning products to Branch Basics. They are a company that has toxic free cleaners and I have heard so many amazing things about their cleaning products. Switch with me and save $10 on your first order!!! Let me know what you think! :)
O Cedar Spray Mop:
Mopnato Spin Mop:
Clorox Toilet Wand:
-If you click on these links, you will not be charged more. It helps support me and my channel.
email: positivelyamy19@gmail.com
Mail: PO Box 646 Auburn, KY. 42206
Thanksgiving & Holiday Baking! | Mennonite Style Recipes | Butterhorns & Cinnamon Rolls
Check Out Walnut Creek Food Products In stores or online : use the code: lynette or 10% off your online order!
*thanks to Walnut Creek Foods for sponsoring today's video
I did some Thanksgiving Prep Holiday Baking today | Amish Mennonite Style Recipes. The butterhorns
Hopes' Table Cookbook:
Hope’s Table Cinnamon Roll Recipe. *Used by owner’s permission.
Rolls
2 cups warm water
¼ cup active dry yeast
1 tablespoon granulated sugar
¾ cup butter, softened
1 cup granulated sugar
4 eggs
2 teaspoons vanilla extract
1 tablespoon salt
8½ cups unbleached white flour
Filling:
½ cup butter, melted
⅔ cup brown sugar
2 tablespoons ground cinnamon
In a medium bowl, mix together water, yeast, and 1 tablespoon granulated sugar. Set aside.
Using a stand mixer fitted with the wire whip, cream butter and 1 cup granulated sugar until fluffy. Add eggs, one at a time, then add vanilla and salt. Add yeast mixture. Switch to the dough hook attachment on your mixer; add flour. Knead until smooth. The dough will be sticky. Place dough in a large, greased bowl and cover. Let rise until doubled.
Divide dough in half. On floured surface, roll out dough into a 12 × 24-inch rectangle. Spread half the melted butter on first rectangle and sprinkle with half the brown sugar and cinnamon. Roll up lengthwise and pinch seams well. With a string, cut into circles about 1 inch thick. Place rolls in a greased 9 × 13-inch baking dish (or baking pan of your choice) and cover with a light cloth. Repeat this step for the remaining dough. Let rise until doubled, around 40 minutes. Bake at 350°F for 15-20 minutes, or until internal temperature reaches 190°F. The baking time may differ with your choice of pan or how thick the rolls are cut.
___________________________
Caramel icing
¾ cup butter
1½ cup brown sugar
⅔ cup milk
2 cups powdered sugar
1 teaspoon vanilla extract
pinch salt
In a saucepan, melt butter, add brown sugar, and boil for 1 minute.
Add milk and return to a boil. Remove from heat. Cool 5 minutes.
Add powdered sugar, vanilla, and salt. Whisk until smooth. Spread on warm rolls.
- from Lynette : I usually let it cool a bit longer than 5 minutes. The powdered sugar will dissolve a bit better. And I use more powdered sugar to have a slightly thicker icing. Yummm
Butterhorn Recipe:
1 Tbsp. yeast
½ c. sugar, divided
3 eggs, beaten
1 c. lukewarm water
⅓ c. butter, melted
1 tsp. salt
4½-5 c. bread flour
Blend yeast with I Tbsp. sugar. Add beaten eggs and rest of sugar. Add the rest of ingredients, adding flour last. Refrigerate overnight.
Roll out like pie dough. Cut in pie shaped wedges and roll up. After rolled up, dip in melted butter. Let rise for 3 hours and bake at 325° for 15-20 minutes. If you leave in refrigerator for a while, punch down each day.
The matching Aprons: Aldi
All Info that you may be interested in:
My LTK SHOP where I have a lot links :
???? My Amazon Store:
Connect with Me:
Instagram:
Pinterest:
Business Inquiries: LynetteYoder.business@gmail.com
* As an Amazon Associate I earn commision from qualifying purchases.
**FTC: I may make a small commission off of links. They don't cost you anymore as a buyer.
???????? Music Production by:
________________________________________________________________
Coffee shop I love to suport :
MAMA JAVA COFFEE: lynette for 5% off
( Use the code LYNETTEYODER for 10% off)
Cleaner Skincare -Beauty Counter:
❤️ Source List:
SHOP MY LIKETOKNOW.IT:
Links to all the lighting in our home :
Dining Room:
Table: Article (seno oak)
Chairs: unknown
Rattan Sideboard:
Chandelier:
Area Rug:
Florals:
Mirror:
Kitchen:
Kitchen Pendant Lights:
Kitchen Art:
The Cabinet Color: Ripe Olive (Sherwin Williams)
Countertops : Quartz (Flutter)
Clear Large Canister:
Delta Faucet :
Bar stools :
Brass dome Pendants:
Breville Coffee Maker :
Brass cabinet pulls :
Canister packs :
Knife Blocks :
Coffee syrup containers:
Easy Walnut Rugelach Filled Pastry Recipe | Filled Cookies
This walnut rugelach are soft, crumbly and flaky. Rugelach (a.k.a. ‘rogaliki’) are the perfect cookies and are surprisingly easy to make (the cookie dough will surprise you)!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
????PRINT THIS RECIPE:
Ingredients for Walnut Rugelach Recipe:
►1 cup (16 Tbsp) unsalted butter, melted (not hot)
►1 cup (8oz) warm milk (2% or whole milk)
►4 cups (500 grams) all-purpose flour, measured correctly*
►3/4 Tbsp active dry yeast
Ingredients for Rugelach Filling/ Topping:
►10 oz apricot preserves
►1 cup Fisher walnuts**
►3/4 cup dried cranberries/ craisins, dried cherries, currants, or golden raisins
►2 Tbsp granulated sugar
►1 tsp ground cinnamon
►Powdered sugar to generously dust cookies
KITCHEN EQUIPMENT (affiliate links):
►Boos Maple Cutting Board -
►Glass Mixing Bowls -
►Cuisinart Food Processor -
►KitchenAid Stand Mixer -
►OXO Mini Strainer -
►Half Baking Pan (13x18) -
VIDEO GEAR (affiliate links):
►CANON 6D -
►Canon 80D -
►Canon EF 24-105 F4 Lens -
►Canon EF 100mm 2.8L IS Lens -
►Canon EF 50mm f/1.2 L IS USM Lens -
►Manfrotto Tripod -
►Manfrotto Video Head -
►Camera Mount Wireless Lavalier System -
►Rhino Slider with Motion Controller -
►Rhino Arc Motorized Pan Head for Motion -
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????????????????????
NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, the gear we film with and more) -
????????????????????
Thanks for watching!!
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #dessert #cookies
Orange Walnut Butterhorn | C&H® Sugar
Watch as blogger Olive and Artisan creates pillowy soft butterhorn dough topped with an orange walnut cream cheese filling and drizzled with an orange citrus glaze.
Recipe:
For more recipes: //chsugar.com/recipes
Instagram:
Twitter:
Pinterest:
Butter Horns - Italian Cookie
For the dough:
2 1/2 cups AP flour
1 cup (2 sticks) unsalted butter
1 cup sour cream
1 egg yolk
1 Tbs milk
In a large bowl cut the butter into the flour until you have pieces a little smaller than a pea. In a separate bowl mix your sour cream, egg yolk, and milk. Add your sour cream mixture to your flour and mix with a fork until it begins to come together. Lightly flour your table and gently work together until you have a ball of dough (important to not over work as the heat from your hands will melt the butter and you won’t end up with a flaky result). Wrap with plastic and refrigerate for 1 hour.
Filling:
1 heaping cup walnuts (finely chopped)
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 tsp cinnamon
Mix all ingredients together
To assemble:
Cut your dough into six even pieces. On a lightly floured table roll dough into a circle 1/8 inch thick. Evenly spread 1/6 walnut mixture around dough. Cut circle into quarters like you were to cut a pizza. Cut each quarter into 2 more (slices). Beginning from the out side wrap each slice up tightly (while doing this if any filling falls out just scope it up and put it on the rest). Place cookies on the lightly greased sheet pan and while doing so give them a slight bend or moon shape. Bake at 375 for 20-25 minutes or until just golden brown. Enjoy!
Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist: