Amish Butterhorns

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Amish butterhorns are pillowy soft, little rolls of heaven! Change them up and add jams, jellies, chocolates or even pizza filling to the center of theses rolls. You won’t be sorry!

Ingredients and Variations

Flour: I like to use bread flour but all purpose can certainly be used. You can even take out a cup and add in whole wheat flour or use your favorite gluten free flour.

Fat: I use vegetable oil in this recipe but canola or coconut oil can be used. Butter and shortning are also great in this recipe.

All The Rest: I use whole eggs here but an egg substitute can be used or they can be left out all together. Any yeast you prefer to work with, can be used. This recipes calls for granulated sugar but you can sub it our for honey or maple syrup if you prefer.

Extras: These can be made plain or filled. Some filling I like to use are jams, jellies, marmalades, chocolates (milk, white or dark), chopped, roasted nuts, coconut, cheeses for a savory roll or pizza toppings!

Amish Butterhorns
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Amish Butterhorns

5 from 1 vote
Recipe by Jeni Gough Course: BreadCuisine: AmericanDifficulty: Easy
Servings

48

servings
Prep time

2

hours 

10

minutes
Baking time

15

minutes

Pillowy soft Amish Butterhorns!

Ingredients

  • 1 3/4 cups 1 3/4 warm water

  • 1 tbsp 1 instant yeast

  • 1/3 cup 1/3 granulated sugar

  • 2 2 large eggs

  • 1/2 cup 1/2 vegetable or other oil

  • 1/ 4 cup 1/ 4 dry milk powder

  • 1 3/4 tsp 1 3/4 salt

  • 5 cups 5 bread flour

  • 1/2 cup 1/2 butter, melted

  • fillings of your choice * optional

Directions

  • Mix water, yeast and 1 tablespoon and le set for 10 minutes.
  • In a mixing bowl with dough hook attachment, add all the ingredients together and combine into a dough, knead for 7 minutes. dough will be soft and sticky, do not add more flour at this point.
  • Put dough ball into a an oiled bowl. cover and let rise for 2 hours in a warm, draft free pot. I like to use my oven with the oven light on.
  • When dough has risen, punch it down and pour out onto work surface. Cut into 4 pieces. Form into a ball and roll our into a circle. 1/4 inch thick. Brush with melted butter. Cut into 12 pie shaped wedges. Add a spoon full of filling in the center of the wide edge of the wedge (if using filling). Starting at the wide outer edge, roll inward like you would roll a crescent roll. Place on a cookie sheet lined with parchment paper.
    Cover with towel and let rise for 30 minutes.
  • Heat oven to 325°
  • Bake at 325° for 15 minutes until golden.
  • Brush with remaining melted butter as soon as they come out of the oven. (Pictured: filled with homemade carrot cake jam and some filled with Nutella)
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