Almond-Filled Butterhorns

Potato flakes are added to this recipe to make these 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!


36 servings


3 1/4 teaspoons active dry yeast
2 cups warm milk (110°F to 115°F/43°C to 46°C)
4 eggs
1 cup mashed potato flakes
1 cup butter, room temperature
1/2 cup granulated (white) sugar
1 1/8 teaspoons salt
7 to 8 cups all-purpose flour
1 (12.5 ounce) can almond cake and pastry filling (e.g. Solo brand)


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).

Turn onto a floured surface; knead until smooth and elastic, about 6 to 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.

Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-inch circle; spread each with filling. Cut each circle into 12 wedges.

Roll up wedges from the wide end and place point side down 2 inches apart on greased baking sheets. Curve ends to form a crescent. Cover and let rise until doubled, about 30 minutes.

Preheat oven to 375°F (191°C). Bake for 10 to 12 minutes or until lightly browned. Remove from pans to wire cooling racks. Serve warm.

Estimated Time

Preparation Time: 30 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 10 minutes

Nutritional Information

Amount per serving: 202 calories, 7 g fat (4 g saturated fat), 39 mg cholesterol, 156 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

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