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Cottage Cheese Butterhorn Rolls is a fun recipe when you’re called on to make something for your next family gathering, whether bread or dessert.
This recipe was introduced to me by my husband’s Aunt Marlene, who made them for a church potluck one year. They are simply fabulous. Full of flavor and so very tender with just a hint of sweetness. They are small, so perfect for a buffet table where you grab-and-go. Plus, they would work for a brunch, a dinner, or even as a surprise treat at a picnic.
What makes these rolls unique is the cottage cheese that you work into your bread dough. It sounds weird. But it works well and makes the most tender dough. Be sure to buy the small curd container of cottage cheese. And always use real butter.
Ingredients for Cottage Cheese Butterhorn Rolls
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table. Line two baking sheets with parchment paper or silicone baking mats.
Prepare the Dough
In a large mixing bowl, cream together softened butter and small curd cottage cheese. Using a small bow, sift together the all-purpose flour and salt.
Add the flour mixture to the creamed butter. Mix well. Coat the inside of a small bowl with baking spray. Spoon dough into the bowl. Cover with plastic wrap and refrigerate for 3-4 hours.
Form and Bake the Rolls
When ready to bake, preheat oven to 350°F, allowing 20 minutes for the oven to warm. Divide dough in half. On a lightly floured surface, form a ball and roll into a circle until dough is 1/8″-1/4″ thick. Slice into 8 wedges. Roll up each wedge, starting at the wide end (like a crescent roll).
My original recipe instructions divided the dough into thirds and sliced each into 12 wedges for a total of 36 rolls. I prefer making the rolls larger, which serves less, but if you need to serve more guests, feel free to use this as an option.
Place rolls point-side down in a slight arch on a prepared baking sheet. Repeat with the second ball of dough.
Bake rolls in preheated oven for for 30-40 minutes until golden brown. Cool on wire racks.
Prepare the Icing
In a small bowl combine the powdered sugar, whole milk, and vanilla extract. Whisk together until smooth. Drizzle icing over warm rolls.
Serve Cottage Cheese Butterhorn Rolls warm or at room temperature on a pretty platter. This is a great recipe for an Easter brunch, a potluck dinner, or even an afternoon tea party.
Store leftovers in a covered container for up to 3 days, or freeze in a plastic freezer bag for up to 3 months. This recipe will make 16 rolls.
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Cottage Cheese Butterhorn Rolls
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 cup butter (room temperature)
- 12 oz cottage cheese (small curd)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Icing
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table. Line two baking sheets with parchment paper or silicone baking mats.
Prepare the Dough
- In a large mixing bowl, cream together softened butter and small curd cottage cheese. Using a small bow, sift together the all-purpose flour and salt.
- Add the flour mixture to the creamed butter. Mix well. Coat the inside of a small bowl with baking spray. Spoon dough into the bowl. Cover with plastic wrap and refrigerate for 3-4 hours.
Form and Bake the Butterhorn Rolls
- When ready to bake, preheat oven to 350°F, allowing 20 minutes for the oven to warm. Divide dough in half. On a lightly floured surface, form a ball and roll into a circle until dough is 1/8″-1/4″ thick. Slice into 8 wedges. Roll up each wedge, starting at the wide end (like a crescent roll).
- Place rolls point-side down in a slight arch on a prepared baking sheet. Repeat with the second ball of dough.
- Bake rolls in preheated oven for 30-40 minutes until golden brown. Cool on wire racks.
Make Icing
- In a small bowl, combine the powdered sugar, whole milk, and vanilla extract. Whisk together until smooth. Drizzle icing over warm rolls. Makes 16.
- Store leftovers in a covered container for up to 3 days, or freeze in a plastic freezer bag for up to 3 months.
My family loves this recipe. Very simple, very scrumptious. ❤️
Thank you so much for leaving a message. I’m so glad that you and your family are enjoying this butterhorn recipe. It’s a good one!