• 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 1 cup butter (softened) and 12 oz small curd cottage cheese. Using a small bow, sift together 2 cups all-purpose flour and 1/2 teaspoon 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 2 cups powdered sugar, 3 tablespoons whole milk, and 1/2 teaspoon vanilla extract. Whisk together until smooth. Drizzle icing over warm rolls. Makes 16.