Butterhorns with Orange Glaze

This recipe I'm posting for me--I just about had to call everyone I might have shared this with because I hadn't put it back after I used it a few weeks ago. Upon finding it (great releif) I will now post it so that if I ever misplace it, I will have a reference to find it. This is a must for our family if I am doing a special breakfast i.e. Thanksgiving morning. You have to plan ahead since the dough needs to be made ahead. It also ties up the ovens a bit because one batch is NOT enough for a group.

Butterhorns with Orange Glaze

Before the glaze, the rolls do not have sugar, so it is easy to adapt to a NSA diet. Simply mix honey and orange juice for the glaze and heat a minute in the microwave.

Makes 3 dozen (depending on size)

Prep 45 minutes (split)

Chill 8 Hours

Bake 25-30 minutes

1 (12 ounce) container of small curd 4% milk fat cottage cheese

1 cup unsalted butter softened

2 cups all-purpose flour

2 teaspoons grated orange rind

Dash of salt

1. Beat cottage cheese and butter at medium speed in mixer until smooth. Add flour, rind and salt and beat until blended. Divide into 3 small disks, wrap in plastic and chill for 8 hours.

 

2. Preheat oven(s) to 350 degrees F.

3. Roll each disk into a 10" circle on a floured board and cut into 12 wedges. Roll up wedges starting at the wide end.  Arrange butterhorns, pointed end down, on lightly greased baking sheets or pans lined with parchment.

4. Bake in preheated oven for 25-30 minutes until golden brown. Allow to cool for 5 minutes before moving them to a wire rack.

5. Whisk together 1/4 cup fresh orange juice and 1/2 teaspoon vanilla. Gradually add 2 cups powdered sugar, whisking until smooth. (If glaze is too thick, I heat in the microwave a few seconds so that it will pour easily). Drizzle evenly over warm butter horns.