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Baked Horns

andreaa's picture
  Sweet roll dough 1⁄3
  Butter/Margarine 2 Tablespoon
  Raspberry preserves/Strawberry preserves 1 Cup (16 tbs)
  Egg yolk 1
  Toasted slivered almonds/Chopped peanuts 1⁄4 Cup (4 tbs)

Lightly grease a large cookie sheet.
On lightly floured surface, shape dough into a round; let rest 5 minutes.
Roll out dough to a 12-inch circle.
Brush with melted butter; then spread with the preserves or with a combination of peanut butter and preserves to within 1/2 inch of the edge.
With sharp knife, cut into 8 equal pie-shape wedges.
Beginning at narrow end, roll up each wedge to within 1-1/2 inches from edge.
(See diagram.) Make 3 or 4 (1-inch) cuts at wide end of each one.
Bring up strips over filling.
Pinch edges, to seal.
Place horns on cookie sheet; cover loosely with sheet of waxed paper.
Let rise in warm place (85F), free from drafts, until double in bulk—about 45 minutes.
Mean- while, preheat oven to 350F.
With fork, beat egg yolk slightly with 1 table- spoon water.
Use to brush tops of rolls.
Sprinkle with almonds or peanuts.
Bake 15 minutes, or until golden-brown.
Let cool on wire rack.
Makes 8.

Recipe Summary

Side Dish

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Baked Horns Recipe