Chocolate Butterhorn Recipe

I don't think I've heard of 'Butterhorns' before, but I'll tell you what...

...they sound delish!

And look like they'd be pretty easy to make if you had a breadmaker...

...which I don't, of course.

However, I do plan on getting one in the near future sometime.

And when I do...I'm sooooo making these.

Dough:
1 cup milk
1/2 cup butter, cubed
2 eggs
1/2 cup sugar
4 – 4 1/2 cups flour
1 teaspoon salt
1 Tablespoons dry yeast, heaping

Rolls:
1-2 cups chocolate chips, depending on how chocolatey you want them

Combine all dough ingredients in the pan of your bread machine according to the manufacturer’s directions. Set on the dough cycle and start machine. When the machine beeps, remove dough from pan and divide it into four equal parts.

(While Crystal’s recipe make 32 larger rolls, I made the same number with about half the dough. This seemed to work better for my kids. Feel free to make 16 larger rolls if you’d rather.)

Roll each part into a 12-inch circle and cut each circle into 8 wedges. Sprinkle chocolate chips over the surface of each wedge. Roll each wedge like a crescent roll, starting with the bottom of the triangle and ending with the point.

If preparing ahead, place rolls, point down on baking sheet and freeze. Once frozen, place in freezer bags and store in the freezer until needed.

To bake: Grease a baking sheet or line with parchment or a silpat mat. Place frozen rolls on prepared sheet. Allow to thaw and rise for five hours or until doubled in size. Preheat oven to 375 ° and bake rolls for 12-15 minutes, or until lightly browned. Cool on wire racks.

Recipe and post can also be found at lifeasmom HERE.

YUM-O!