Parmesan Butterhorns – a delicious recipe with flour, sugar, salt, cold butter, active dry yeast, warm milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large bowl, combine flour, sugar and salt; cut in butter until mixture resemble fine crumbs. Dissolve yeast in warm milk; stir into flour mixture with egg. Beat until smooth. Do not knead. Cover and refrigerate overnight.
2
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle. Sprinkle with Parmesan cheese. Cut each circle into 12 wedges.
3
Roll up wedges from the wide end and place with pointed end down 2 in. apart on ungreased
4
. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes.
5
Bake at 375u00b0 for 10-15 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool.
855
kcal
Calories
55
g
Fat
74
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3-3/4 cups all-purpose flour, 1/4 cup sugar, 1 teaspoon salt, 1 cup cold butter, cubed, and more.
Yes, Parmesan Butterhorns falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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