Buttery rich, fluffy, horn-shaped rolls that will melt in your mouth. This soft butterhorn roll recipe is perfect for all occasions especially the holidays. Easy to make and delicious!
Can you believe it’s already Thanksgiving? 2020 is nearing its end (which I think most of us are actually looking forward to that). This butterhorns recipe is the perfect addition to your Thanksgiving spread!
IF YOU LIKE THIS RECIPE YOU MAY ALSO LIKE THESE:
- SWEET Butterhorns (same dough, shaped like a cinnamon roll with frosting)
- 5-Minute Cherry Cheesecake
- 3-Ingredient Chocolate Mousse
- Raspberry Delight Cups
- Strawberry Jello Mousse
WHERE DID I GET MY BUTTERHORN ROLL RECIPE?
This amazing butterhorn roll recipe came to me by a very special person and through beautiful means.
Ryan, my husband, lost his mother to cancer in December of 2007. I never had the opportunity to meet her in person but I believe, one day, I’ll have the chance to thank her for leaving it behind AND raising such an amazing son. <3
Before she passed she made each of her children a “grandma box” that was filled with baby blankets, toys, clothes, a scrapbook of her, handmade puppets and a recipe book. This recipe was in that book.
After hearing Ryan talk, and talk, and TALK about these famous butterhorn rolls “my mom always made,” I had to try them.
Good thing I did because they are SOOOO good… good enough I think everyone should try them. They’re almost as good as my Grandma’s fluffy potato rolls we have every year for Thanksgiving. 😉
I’M NOT A BAKER! HOW HARD IS IT TO MAKE BUTTERHORN ROLLS?
They’re super easy to make!
Here’s a little video we put together to show you how easy they are.
You can find the full printable recipe HERE or scroll to the bottom of this post to find it.
EVEN IF YOU’RE NOT A BAKER YOU CAN MAKE THESE FLUFFY DELICIOUS ROLLS!
When I say they are easy, I mean it. I used to be afraid of making homemade bread ESPECIALLY if there was yeast involved.
Don’t let the yeast scare you away. I know you can make these!
Here’s a step-by-step on how to make these soft butterhorn rolls. You can also watch the video above to see how fast and easy they come together.
Make the dough:
First, getting the yeast mixture ready. This includes warm water, sugar, and instant yeast.
Next, scald the milk. You can do this in a pan over the stove or, for ease and speed, you can heat the milk in the microwave (about 1 minute).
Once hot, but not boiling, add the butter, sugar, and salt. Add a little (about a 1/4 cup) of the hot milk mixture to the egg to avoid making scrambled eggs in the dough.
Uses a Kitchen Aid mixer or another stand mixer with a bread hook attachment to mix ingredients.
Alternatively, if you don’t have a stand mixer you can do it by hand as I do in the demo video above.
First, add the flour.
Then add the yeast mixture, milk mixture, and egg. Mix until the flour is incorporated and a soft dough has formed. The dough will be very soft.
Let the mixer knead the dough for another 30 to 60 seconds (or by hand for 4-6 minutes). Kneading the dough allows the gluten to form which gives these butterhorn rolls structure and texture.
Let it rise:
Once mixed and kneaded let it rest and rise until doubled. This can take anywhere from 30 minutes to an hour depending on the temperature of where the dough is left to rise.
Form into horns:
Once the dough has doubled in size pour onto a well-floured surface, divide in half, and form a circle. The dough will be very soft so make sure to use plenty of flour.
Make the dough about 3/4 to 1 inch thick, spread with softened butter, then cut like a pizza into 12 equal pieces.
Starting at the wider end and roll into a horn shape. It should look like a horn or crescent. Set on a cookie sheet leaving room for them to expand (at least 1/2 inch between each butterhorn roll). They’ll get quite a bit bigger.
Bake and bast:
After being rolled are placed on the baking sheet, let them rise for about 15 minutes then bake them at 375 degrees F. for about 20 minutes, or until the tops are golden brown.
After they come out of the oven (and while they’re still warm) smoother them with some butter. We aren’t counting calories, right?!
DELISH! I seriously can’t tell you enough how these butterhorn rolls are a step (or 5) above that classic dinner roll.
WHAT’S THE SECRET TO MAKING THE BEST BUTTERHORN ROLL?
Oh, well, I’m happy you asked. Let me tell you the secret… BUTTER and love! 😉
Of course. Just look at that buttery swirl! These butterhorn rolls come out soft, rich and flaky. They are the perfect rolls for your Thanksgiving table or anytime dinner table.
I hope you enjoy these amazing butterhorn rolls as much as our family does.
WHAT ELSE CAN I MAKE WITH THIS DOUGH?
Check out this SWEET butterhorn rolls recipe! That’s right. Same dough recipe but made as a dessert. We love to make a batch of butterhorn rolls and split it; half sweet rolls and the other half as dinner rolls.
Rolls and dessert… who can argue with that?
WHAT’S ONE OF YOUR FAVORITE FAMILY RECIPES THAT HAVE BEEN PASSED DOWN?
I’d love to hear about it in the comments!
- 1/2 cup warm water (about 235g)
- 1 tablespoon sugar (about 13g)
- 2 tablespoons active dry yeast (about 17g)
- 2 cups milk, scalded (about 485g)
- 1/2 cup sugar (about 100g)
- 1 teaspoon salt (6g)
- 1 cup butter, plus 1/4 cup (227g + 57g)
- 1 egg, beaten (about 60g)
- 6 cups all-purpose flour, plus flour for kneading and rolling dough out (about 720g + extra)
- Dissolve yeast and 1 tablespoon sugar in warm water.
- Pour flour into large bowl or mixer.
- Add scalded milk, butter, sugar, and salt. Give a quick stir. Add yeast mixture and egg.
- Mix until flour is incorporated. Continue mixing for 30 to 60 seconds. Dough will be very soft and sticky.
- Let rise until doubled in size (about 30 min to 1 hour depending on the temperature of your home).
- Punch down, divide dough into two pieces. Roll each half into a circle that's 3/4 to 1 inch thick. Spread butter over top of dough.
- Cut each circle like a pizza into 12 pieces.
- Starting with the wider (outside edge of dough, roll each piece toward the center. The butterhorn rolls should look similar to a crescent roll.
- Place on a ungreased cookie sheet with room to spread. Let rise about 15 minutes.
- Bake at 375 degrees for 20 minutes or until tops and edges are golden brown.
- while still warm, bast tops with melted butter.
You can scald milk in a microwave (about 1 minute). You can mix the dough in a large bowl or stand mixer.
To avoid scrambling the egg mixture, add 1/4 cup of the hot milk mixture to the eggs to temper the eggs.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 227Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 157mgCarbohydrates: 39gFiber: 1gSugar: 5gProtein: 5g
OP: 11.9.17 Updated: 11.26.20