Tropical Butterhorn Trees
Tropical Butterhorn Trees takes roughly 1 hour from beginning to end. This hor d'oeuvre has 88 calories, 2g of protein, and 2g of fat per serving. This lacto ovo vegetarian recipe serves 24 and costs 10 cents per serving. 11 person have tried and liked this recipe. A mixture of eggs, flour, coconut, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Taste of Home. Overall, this recipe earns a not so super spoonacular score of 10%. The Best Butterhorn Rolls, Butterhorn Rolls, and Flaky Butterhorn Rolls are very similar to this recipe.
Servings: 24
Preparation duration: 40 minutes
Cooking duration: 20 minutes
Ingredients:
1 package (1/4 ounce) active dry yeast
2 tablespoons butter
1/4 cup flaked coconut, toasted
2 eggs
3 to 3-1/2 cups all-purpose flour
2 tablespoons orange juice
2 teaspoons grated orange peel
1 teaspoon salt
1/4 cup sour cream
1/4 cup sugar
1/4 cup water
Equipment:
sauce pan
bowl
baking sheet
Cooking instruction summary:
Directions In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; spread each with 1 tablespoon butter. Combine the coconut, sugar and orange peel; sprinkle over butter. Cut each circle into 12 wedges. For one tree, roll up one wedge from the wide end. Place point side down near the top center of a greased baking sheet. Roll up two wedges; place in the second row with sides touching. Repeat, adding one roll per row, until tree has four rows. Roll up another wedge and center below last row for the trunk. Repeat for second tree, using 11 more wedges and a second baking sheet. Roll up remaining two wedges; place one on each baking sheet. Cover and let rise in a warm place until doubled, about 40 minutes. Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks. For glaze, in a small saucepan, combine the sugar, sour cream, orange juice and butter. Bring to a boil; cook and stir for 3 minutes. Spoon or brush over warm rolls; sprinkle with coconut. Yield: 2 trees (11 rolls each) plus 2 extra rolls. Originally published as Tropical Butterhorn Trees in Taste of Home's Holiday & Celebrations CookbookAnnual 2007, p49 Nutritional Facts 1 serving (1 each) equals 173 calories, 8 g fat (5 g saturated fat), 35 mg cholesterol, 166 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes.
2. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough.
3. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-7 minutes.
4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
5. Punch dough down. Turn onto a lightly floured surface; divide in half.
6. Roll each portion into a 12-in. circle; spread each with 1 tablespoon butter.
7. Combine the coconut, sugar and orange peel; sprinkle over butter.
8. Cut each circle into 12 wedges.
9. For one tree, roll up one wedge from the wide end.
10. Place point side down near the top center of a greased baking sheet.
11. Roll up two wedges; place in the second row with sides touching. Repeat, adding one roll per row, until tree has four rows.
12. Roll up another wedge and center below last row for the trunk. Repeat for second tree, using 11 more wedges and a second baking sheet.
13. Roll up remaining two wedges; place one on each baking sheet.
14. Cover and let rise in a warm place until doubled, about 40 minutes.
15. Bake at 350° for 18-22 minutes or until golden brown.
16. Remove to wire racks.
17. For glaze, in a small saucepan, combine the sugar, sour cream, orange juice and butter. Bring to a boil; cook and stir for 3 minutes. Spoon or brush over warm rolls; sprinkle with coconut.
Nutrition Information:
covered percent of daily need
