Buttery Butterhorn Rolls
Yield:
24 butterhorn rolls
Prep Time:
10 minutes
Cook Time:
20 minutes
Proof Time:
1 hour
Total Time:
1 hour 30 minutes
Buttery rich, fluffy, horn-shaped rolls that will melt in your mouth. Butterhorn rolls are perfect for all occasions but especially for the holidays. Easy to make and delicious!
Ingredients
- 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)
Instructions
- 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.
Notes
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: 1Amount Per Serving: Calories: 227Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 157mgCarbohydrates: 39gFiber: 1gSugar: 5gProtein: 5g
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I typically have salted butter on hand so I use that. Any salt will work though they each offer a slightly different flavor or saltiness level. I typically use regular salt or Himalayan pink salt (what I normally have on hand). Thanks for stopping by.
Do you use salted or unsalted butter? Do you use regular salt, kosher, sea salt?? Not sure if it matters. Thank you for your help
Thanks Amy! You’re so sweet! These butterhorn rolls are soooo good and perfect for Thanksgiving! Let’s plan to get together after the holidays. With sicky germs finding us and family gatherings and parties beginning, I’m already finding my days feeling up with to-dos. LOL
These look to die for!! Perfect for Thanksgiving!
Thanks, Amy! I find myself wanting to indulge in eating 5 at a time. LOL
These look so soft and delicious! Yum!