Orange-Glazed Butterhorns
Makes 24
Ingredients
- Dough:
- 4¼ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 2½ teaspoons kosher salt
- 1 (0.25-ounce) package instant yeast
- 1 cup warm whole milk (110° to 115°)
- ½ cup unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 2 tablespoons honey
- Filling:
- 1 (8-ounce) package cream cheese, room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon orange zest
- 1 large egg, room temperature
- 1 tablespoon water
- Glaze:
- 1½ cups confectioners’ sugar
- 2 tablespoons fresh orange juice
- 1½ teaspoons vanilla extract
- ¼ teaspoon kosher salt
- Garnish: orange zest
Instructions
- For dough: In a large bowl, whisk together 2¼ cups flour, granulated sugar, salt, and yeast. Add warm milk, melted butter, eggs, and honey. Stir until combined. Gradually stir in remaining 2 cups flour until a very soft dough forms. (Dough will be very sticky; do not add any more flour.) Cover bowl with plastic wrap, and refrigerate for at least 8 hours or up to overnight.
- For filling: In a medium bowl, fold together all ingredients with a spatula until combined.
- Line 2 rimmed baking sheets with parchment paper.
- Turn out dough onto a lightly floured surface, and divide in half. Roll half of dough into a 12-inch circle. Cut circle into 12 triangles. Spoon 2 teaspoons filling onto base of each triangle. Starting from base of each triangle, roll dough into a crescent shape. Place on a prepared pan. Repeat with remaining dough and remaining filling. Cover and let rise in a warm, draft-free place (75°) until puffed, 45 minutes to 1 hour.
- Preheat oven to 375°.
- In a small bowl, whisk together egg and 1 tablespoon water. Brush egg wash onto rolls.
- Bake until golden brown, 10 to 12 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes.
- For glaze: In another medium bowl, whisk together all ingredients until combined. Dip warm rolls into glaze, letting excess drip back into bowl. Garnish with orange zest, if desired. Let stand until glaze is set. Serve rolls warm or at room temperature. Refrigerate in an airtight container for up to 3 days.
Notes
KITCHEN TIP
Be sure to dip rolls into the glaze while they’re still warm for best coverage.
Be sure to dip rolls into the glaze while they’re still warm for best coverage.
