Ingredients Jump to Instructions ↓

  1. 3-1/4 teaspoons active dry yeast

  2. 2 cups warm milk (110 to 115 )

  3. 4 eggs

  4. 1 cup mashed potato flakes

  5. 1 cup butter, softened

  6. 1/2 cup sugar

  7. 1-1/8 teaspoons salt

  8. 7 to 8 cups all-purpose flour

  9. 1 can (12-1/2 ounces) almond cake and pastry filling

Instructions Jump to Ingredients ↑

  1. Almond-Filled Butterhorns Recipe photo by Taste of Home 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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