Frankenmuth, Michigan - Little Bavaria German version of Butter Horns is the same process but stuffed with caramelized brown sugar and finely chopped walnuts nestled inside the horn. Super crazy yummy!
When I visited Florence, Italy, I remember eating rolls with breakfast, along with some delicious meats and cheeses, etc along with other breakfast items I was more accustomed to being from the States.
@@cherylrleigh1912 Nope! They are very much considered a dinner roll. Usually served alongside things like mashed potatoes and meat. The dough is also used as a quick substitute for other doughs such as pizza!
I love kneading - you are so right - it is quite satisfying. Nothing like fresh bread in any form! This recipe is going on my holiday meal planning list. Thanks for sharing!
I'm weird, I don't like kneading, I just let the mixer with the dough hook do the job. But I can see how you lose sense of texture that way, so may get less consistent results.
I love my dough hook! I've made hundreds of breads and rolls over fifty years by hand and machine. Never, ever have I felt the Zen-like rapture that hand kneaders rhapsodize about. I'd rather do something productive while Mr. Kitchen Aid does the drudgery.
Not gonna lie...at 0:25 and it looks like pictures of croissants....they also look delicious so who cares, gonna keep watching. Cause I love butter. And I love rolls. So this seems like it's right up my alley
I am going to start a new recipe notebook strictly for holidays, and this recipe will be in that notebook! Thank you, Chef John. My favorite kind of dinner roll.
You know what I love about your channel? You make cooking look so simple and easy. And NOW, whenever I have to shake something, I always say “ the oooooole shaka shaka “ 😂
Chef John. You should do a creamy version of Bean with Bacon soup. Delicious soup for the cold time of the year. My Mom used to make it for us when we were little (using condensed canned soup). She used milk and half and half instead of water and cooked it very low and slow until it was nice and thick and soul filling. Since then, sometime in the mid 2000's, Campbells changed something and now for some reason half of their cans of Bean with Bacon Soup have a horrendous copper flavor that cannot be overcome by adding garlic, salt, and pepper. It is served best with a nice grilled cheese sandwich.
Pillsbury got nothin on your butterhorns. Id love to see your iteration on mash potato rolls! I just made a super simple one from a 5 recipe book and even though they are baked in the oven they taste steamed and light and fluffy and one of the best breads ive had when it comes to leftovers. Happy Cooking John!
Wow, these look WAY better than any store bought crescent roll! Like Mr. Baciagaloop from Abbott and Costello said, the more dough you have, the more you knead.
Thank you chef for this recipe!! I love working with dough and this is great dough to work with. The horns turned out amazingly well the very first time and are delicious. I gave some to an elderly neighbour and she thinks that I am so talented. LOL No it is just that your video is so very easy to follow!!!!
I made this! and I can hardly wait to taste them. When rolling them out I decided to go ahead with your suggestion to turn them into croissants. So I rolled the dough into a circle and added a generous layer of butter. I did this a few times before finally rolling the dough up and cutting them into shapes. They look sort of like pillows, but they are probably flaky and light.
I'm 70 yrs old and my grandmother was making these before I was born, very similar recipe, but her recipe uses 3 eggs, 1/2 C sugar, shortening instead of butter (I use butter flavor Crisco) and she butters the dough before and after rolling. The flavor of hers are out of this world.
The first time I heard the word used that way was a pun in the first ever fully CGI tv show ReBoot. Show about the fantastical inner workings of a computer where things like viruses, and anthropomorphized 1s and 0s live out their daily lives and they loved their nerdy pop culture references and puns.
You should make my favorite cookie, almond horns. Made with almonds and almond paste, dipped in dark chocolate. I was thinking I'd like to try making them with dried cherries or cranberries to make them even healthier and more delicious. You know you want to make them. You can adorn your horn anyway you wish. 😊
Where you from? Those „Mandelhörnchen“ are very famous here in Germany. I love them when they’re made by a good small bakery, soft, rich and very tasteful! The industrial stuff from the store doesn’t even come close. Even most bakeries gets them wrong, most of the time they are way to hard and the „Marzipan“ content is way to low, because of cost cutting measures. Only small family owned master bakeries continue to bake them like they used to 50 years ago.
I'm from Arizona, but it was a small family bakery in Hawaii where I first discovered them. Crunchy on the outside and soft and chewy on the inside. You are right that they are not as good when mass produced with cost cutting measures. The marzipan makes all the difference. They are easy to make if you use quality ingredients. So delicious! I can't eat just one. 😊
@@daveklein2826 There are many recipies on UA-cam, but this is an example of an easy one. Notice they are flourless. All you need are almonds, almond paste, sugar, eggs, and chocolate. ua-cam.com/video/lz8M4oqGNWY/v-deo.html
I followed your recipe this morning with fresh milled flour. I usually have to adjust recipes because fresh flour can make breads heavy (I didn’t sift out the bran), but these were wonderful!
Fun fact: in the NES game Startropics, one of the characters makes the horns hand sign and I always thought she was holding up a dinner role for me to eat😅. Great job as always Chef John!
These are very similar to my Grandma's recipe that she called "Out of This World Rolls". Except it has a few more eggs in it. And she says you have to let them raise 5 hours. "No less, no more." I love how detailed her recipe card is. We always call them crescent rolls. Though they aren't flaky like crescent rolls. Interesting to know they are called Butterhorns.
When chef John said that this was his “fifth favorite” thing to touch I definitely went through my thoughts to think about what the other four could or would be. I have thoughts, but theirs no way I’m right haha
Always amazed and inspired by your vids. As it is, your Detroit Pizza recipe has become my Go-To for pizza. Your pie crust, your cornbread, they've all become my staples. I can't wait to make these rolls.
And he did the entire thing without mentioning "Pillsbury" or "Crescent" even once. I wouldn't want to have to explain these to the family at the holiday though, no one is going to believe they're homemade and not from a can.
dang, Chef John is on a roll!
I see what you did there lol
Like sisyphus
No!
Zing!
Cmon man
whatever"obstacle" comes in the way during the process..
chef Johns reassuring voice make us continue...
the best detail with these publications...
What about the words from the Creator of the Universe, wouldn’t that hold more value?
Frankenmuth, Michigan - Little Bavaria German version of Butter Horns is the same process but stuffed with caramelized brown sugar and finely chopped walnuts nestled inside the horn. Super crazy yummy!
Does Zehnder’s still have them? I was up there this past weekend they didn’t. Those are the best things there!
I would love that recipe
That sounds delicious 😋
Sounds like what a bakery in Germany would call a "Nußhörnchen".
(edit)
Although I remember that ground hazelnuts were used more often than walnuts.
I need them😚😀
Kneading dough is one of the best things in life. It brings me much joy and comfort.
Wrong.
Huh. I'd rather leave it to the stand mixer.
@@Caitlin1928 We invent machines for a reason.
I love how Chef John rolls!
The taste of Fellini, the grace of Kurosawa, the creativity of Welles.
Funny that you would serve them for dinner, here in Germany Hörnchen are a breakfast staple or snack.
Yay! Butterhörnchen!
Ich brauche einen Milchkaffee!
When I visited Florence, Italy, I remember eating rolls with breakfast, along with some delicious meats and cheeses, etc along with other breakfast items I was more accustomed to being from the States.
@@cherylrleigh1912 Nope! They are very much considered a dinner roll. Usually served alongside things like mashed potatoes and meat.
The dough is also used as a quick substitute for other doughs such as pizza!
In the US, they are primarily only made at holidays. Aren’t we fat enough not be be noshing on these bombs at breakie, too? 😂💖
"These are called Butter Horns not Diet Horns."
Can't argue with that
ua-cam.com/video/9jguXkSFJbU/v-deo.html
I don't know why but the "Mix this digitally" line really made me laugh 😆
Those look so tasty, I'm definitely going to try them
ua-cam.com/video/9jguXkSFJbU/v-deo.html
I love kneading - you are so right - it is quite satisfying. Nothing like fresh bread in any form! This recipe is going on my holiday meal planning list. Thanks for sharing!
I'm weird, I don't like kneading, I just let the mixer with the dough hook do the job. But I can see how you lose sense of texture that way, so may get less consistent results.
I love my dough hook! I've made hundreds of breads and rolls over fifty years by hand and machine. Never, ever have I felt the Zen-like rapture that hand kneaders rhapsodize about. I'd rather do something productive while Mr. Kitchen Aid does the drudgery.
Not gonna lie...at 0:25 and it looks like pictures of croissants....they also look delicious so who cares, gonna keep watching. Cause I love butter. And I love rolls. So this seems like it's right up my alley
I used to live with a Norwegian girl and her family always made these with cream cheese and ham in, I love them!
Hi Chef John! ☺️ You are so talented and I greatly appreciate you sharing your knowledge with us! Thank you! 🤗
ua-cam.com/video/9jguXkSFJbU/v-deo.html
Made these yesterday, turned out phenomenal! Thanks Chef!
"You know what I want you to think about when you're kneading this?" Well, what your 1st-4th favorite things to touch are...
I was wonder the same thing 🤣🤣
*ding* *ding* *ding* *ding* We have a winner! LOL
Recently I made a video for the bulgarian version of these. Didn't even know they exsisted outside our cuisine, you learn something new every day!
So, bit like a Slav croissant?
@@watata1t Yeah, kind of. We make them with chocolate and marmalade.
@@VNDFood got to check that out, and your channel
@@VNDFood oh it's all om Cyrilcs 😅
@@watata1t Yeah, I chose to make the videos in Bulgarian, but maybe ill have time for subtitles one day haha
My grandmother makes these for all the holidays. They always end up being the biggest hit. They are so good 👍
Absolutely the best rolls. Second time baking these, this time for Thanksgiving!
💌 that does look like fun! Never had I watched someone roll out and roll up the butterhorn rolls!
I am going to start a new recipe notebook strictly for holidays, and this recipe will be in that notebook! Thank you, Chef John. My favorite kind of dinner roll.
ua-cam.com/video/9jguXkSFJbU/v-deo.html
@@sonthavoneson4786 I do not follow random links.
"... and mix this digitally" is why many of us are here for you Chef John. 😆
Thanks Cheaf John for another nice recipe!
I could eat that whole basket of rolls by myself!!🤤
I like how you made the rolls. They look so soft and delicious 😋
ua-cam.com/video/9jguXkSFJbU/v-deo.html
Made them, baked them, ate them, LOVED THEM!!!
Does chef John have a cookbook? Because the world needs one! 😊
You know what I love about your channel? You make cooking look so simple and easy. And NOW, whenever I have to shake something, I always say “ the oooooole shaka shaka “ 😂
I love to add cheese to these before rolling them . Sooo delicious
I love your teatowel and that you use that to cover the dough rather than plastic wrap!
True this. You gotta let that yeast breathe.
It is pretty, no?
Chef John.
You should do a creamy version of Bean with Bacon soup. Delicious soup for the cold time of the year. My Mom used to make it for us when we were little (using condensed canned soup). She used milk and half and half instead of water and cooked it very low and slow until it was nice and thick and soul filling.
Since then, sometime in the mid 2000's, Campbells changed something and now for some reason half of their cans of Bean with Bacon Soup have a horrendous copper flavor that cannot be overcome by adding garlic, salt, and pepper.
It is served best with a nice grilled cheese sandwich.
ua-cam.com/video/9jguXkSFJbU/v-deo.html
Actually, these rolls are named for two phases of the moon: the waxing butterhorn and waning butterhorn.
Please dont wax your rolls.
Wow, those look tasty!!
Pillsbury got nothin on your butterhorns. Id love to see your iteration on mash potato rolls!
I just made a super simple one from a 5 recipe book and even though they are baked in the oven they taste steamed and light and fluffy and one of the best breads ive had when it comes to leftovers.
Happy Cooking John!
ua-cam.com/video/9jguXkSFJbU/v-deo.html
Kneading "digitally" blew my mind
Wow, these look WAY better than any store bought crescent roll! Like Mr. Baciagaloop from Abbott and Costello said, the more dough you have, the more you knead.
ua-cam.com/video/9jguXkSFJbU/v-deo.html
These with cheese, ham n butter🙌🏾
ua-cam.com/video/9jguXkSFJbU/v-deo.html
*...Pillsbury Crescent Rolls has entered the chat...*
Thank you chef for this recipe!! I love working with dough and this is great dough to work with. The horns turned out amazingly well the very first time and are delicious. I gave some to an elderly neighbour and she thinks that I am so talented. LOL No it is just that your video is so very easy to follow!!!!
"Mix these digitally". Thank you for that, made me chuckle.
Nostalgia. I haven't had these since the 90s. Maybe I should change that.
I made this! and I can hardly wait to taste them. When rolling them out I decided to go ahead with your suggestion to turn them into croissants. So I rolled the dough into a circle and added a generous layer of butter. I did this a few times before finally rolling the dough up and cutting them into shapes. They look sort of like pillows, but they are probably flaky and light.
Just in time for the winter holidays!
I would eat these delicacies in the morning with some dark chocolate spread & a large black coffee 😋👌🎉
I'm 70 yrs old and my grandmother was making these before I was born, very similar recipe, but her recipe uses 3 eggs, 1/2 C sugar, shortening instead of butter (I use butter flavor Crisco) and she butters the dough before and after rolling. The flavor of hers are out of this world.
I love your use of the word “digitally”! 🤙🤙
The first time I heard the word used that way was a pun in the first ever fully CGI tv show ReBoot. Show about the fantastical inner workings of a computer where things like viruses, and anthropomorphized 1s and 0s live out their daily lives and they loved their nerdy pop culture references and puns.
I'll definitely be having dreams of dipping these in my delicious turkey gravy this thanksgiving. Thanks for another wonderful, easy recipe Chef John.
Definitely gonna do the butterhorns hand signal
You should make my favorite cookie, almond horns. Made with almonds and almond paste, dipped in dark chocolate. I was thinking I'd like to try making them with dried cherries or cranberries to make them even healthier and more delicious. You know you want to make them. You can adorn your horn anyway you wish. 😊
That sounds delish!!
Where you from?
Those „Mandelhörnchen“ are very famous here in Germany.
I love them when they’re made by a good small bakery, soft, rich and very tasteful!
The industrial stuff from the store doesn’t even come close.
Even most bakeries gets them wrong, most of the time they are way to hard and the „Marzipan“ content is way to low, because of cost cutting measures.
Only small family owned master bakeries continue to bake them like they used to 50 years ago.
I'm from Arizona, but it was a small family bakery in Hawaii where I first discovered them. Crunchy on the outside and soft and chewy on the inside. You are right that they are not as good when mass produced with cost cutting measures. The marzipan makes all the difference. They are easy to make if you use quality ingredients. So delicious! I can't eat just one. 😊
Give us the recipe please
@@daveklein2826 There are many recipies on UA-cam, but this is an example of an easy one. Notice they are flourless. All you need are almonds, almond paste, sugar, eggs, and chocolate.
ua-cam.com/video/lz8M4oqGNWY/v-deo.html
your videos are so calming (:
So making these for Thanksgiving they look delicious. 😋 And as always enjoy
8:59 chef John, you know, I think if I lower the sugar content, your smoked trout schmear would go perfect on these!
ua-cam.com/video/9jguXkSFJbU/v-deo.html
35 years of baking
And still learning
Thanks Chef 🗽🌅🌄
تبارك الله عليك الله يعطيك الصحه كيشهي 😋👍🏼
Yes! So happy ! I just got a big stand mixer.6qq
Thanks John
Perfect dinner rolls 😍
ua-cam.com/video/9jguXkSFJbU/v-deo.html
Def making these for Xmas dinner! Thanks, Chef.
I'm gonna put Danish sausages inside those Dinner Rolls and make Sausage Rolls! :D
I followed your recipe this morning with fresh milled flour. I usually have to adjust recipes because fresh flour can make breads heavy (I didn’t sift out the bran), but these were wonderful!
ua-cam.com/video/9jguXkSFJbU/v-deo.html
Those look so yummy 😋
Going all out with the pastry brush, that’s what I call “slatherously generous”. Cheers, Chef! -Phill, Las Vegas
Beautiful!!! Thank you so much for the fun and simplistic way to make em :). Looking forward to try it out. : )
I am thinking with orange marmalade and coffee for breakfast with these.
From now on, every time I will knead a dough, I will think of the four things Chef John likes to touch more then dough....
nice! gonna make these! thx
One digit up for an accurate use of the word digital.
You are the Jason Bourne of your Butterhorn.
edit: I think it's the first video I successfully predicted Chef John's rhyme.
For some reason I was predicting "Micheal Dorn".
Looks delicious 🤤
Butthorn Dinner Rolls is what my brain first read.
I read butthole, count yourself lucky
This is great if u fill them with white cheese or with chocolate 🥰🥰🥰🥰
Thanks for sharing. Recipes
The slap and fold method would work good for that dough.
By birthright I am a Hook'Em Horn kinda guy. This has been the highest rated video they have had in years. Ah, for the days of the SWC.
wonderful!
I've watched Chef John for some time. Great technique videos. My only question is, does Mrs. Chef John enjoy his cooking?
How could she not??
Yup, Mom used to make these...
Fun fact: in the NES game Startropics, one of the characters makes the horns hand sign and I always thought she was holding up a dinner role for me to eat😅.
Great job as always Chef John!
He is after all the Paul Hollywood of everything Good!
These are very similar to my Grandma's recipe that she called "Out of This World Rolls". Except it has a few more eggs in it. And she says you have to let them raise 5 hours. "No less, no more." I love how detailed her recipe card is. We always call them crescent rolls. Though they aren't flaky like crescent rolls. Interesting to know they are called Butterhorns.
ua-cam.com/video/9jguXkSFJbU/v-deo.html
Me all my life: “croissants”
Chef John “b u t t e r h o r n s”
I was thinking the same thing 🤔
When chef John said that this was his “fifth favorite” thing to touch I definitely went through my thoughts to think about what the other four could or would be. I have thoughts, but theirs no way I’m right haha
ua-cam.com/video/9jguXkSFJbU/v-deo.html
My mother would sprinkle Dried and Grated Cheddar Cheese on them, before she rolled them up. To die for... 😃
Yum
These look great. How would you adjust the recipe if using heavy cream instead of milk?
My great grandma had a crescent roll recipe similar to this. It’s in the safe care of my aunt so I can’t compare recipes though.
Is the a way you can make this recipe vegan? I really want to try it. If not any recommendations? Also, I really love this channel!!!!
🤘🏻🤘🏻 Butter Horns, Butter Horns! 🤘🏻🤘🏻
Chef John- brushes buns with buns with butter
Me- *Homer Simpson drool* 🤤
Those look soooo good. Reminds me of the Butter Fan or Butter Flake rolls my Mom used to make. How about a video to help bring back a simpler time.
"You're going to be shocked at exactly how relaxing that simple meditation is."
Well, is it shocking or relaxing?
Schrodingers mantra
So, are you going to share the diet horn recipe?
4:41 You are, after all, the Batman of how to make your butterhorn dough flat, man.
Always amazed and inspired by your vids. As it is, your Detroit Pizza recipe has become my Go-To for pizza. Your pie crust, your cornbread, they've all become my staples. I can't wait to make these rolls.
Townsends should pick this up or do a collaboration!
Would we be able to freeze these at some point before or after baking?
I'm waiting for him to say "This is how I Roll"
Maestro, can the formed rolls be frozen for future baking?
And he did the entire thing without mentioning "Pillsbury" or "Crescent" even once. I wouldn't want to have to explain these to the family at the holiday though, no one is going to believe they're homemade and not from a can.
So if this is your fifth fave thing to touch, what are one through four?
Butter horns, butter hornsss 🤘🤘