Butterhorns | Mom’s Thanksgiving Roll Recipe

My family is so important to me. I draw so much inspiration from my mom, grandmas and everything they have taught me. The holidays are always a time to cherish those traditional moments and dishes that bring the family together. For me, butterhorns are one of those items. First my grandma, then my mom have always made these for family gatherings. These are soft and light dinner rolls that are melt-in-your-mouth delicious and full of buttery flavor. They have been a family staple for years and I hope they become one for yours as well. I love to bake with mom and having her help me bring you this recipe was such a joy!

These freeze well and can be made one week in advance and frozen in an airtight container. Bring to room temperature and warm just before serving. These will definitely need to be passed around for seconds and probably even thirds! Enjoy the holiday season and the warm family memories it brings!

Unbaked butterhorns sitting on parchment-lined baking sheet with wooden surface in background

Watch how to make these butterhorns:

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Golden butter horns sitting on white towel

Butterhorns

  • Author: Kaleb Wyse
  • Yield: 24 rolls
  • Category: Breads
  • Method: Baking
  • Cuisine: American

Description

These butterhorn dinner rolls are the perfect homemade recipe to bake! They’re well worth any extra effort since they’re that much better than anything from the store!


Ingredients

  • 1 cup scalded milk
  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 tablespoons instant active dry yeast (see note)
  • 3 eggs, beaten
  • 4-5 cups flour
  • 6 tablespoons melted butter (for brushing)

Instructions

  1. Place butter, sugar and salt in the bowl of stand mixer fitted with dough hook.
  2. Scald milk on the stove by heating until steam starts to rise off milk. Once scalded, pour milk in the bowl with butter and sugar.
  3. Mix until butter is melted and sugar and salt are dissolved. Scrape the sides to ensure everything is dissolved.
  4. Add in beaten eggs.
  5. Measure and pour two cups flour into a bowl.
  6. Sprinkle yeast over flour and mix to incorporate flour, yeast and liquid mixture.
  7. Once mixed, add two more cups flour. Let the mixer “knead” the dough and begin to develop the gluten. After 4-5 minutes, check the dough. If it is sticking to the sides of the bowl and very tacky, you will need to add more flour. I usually use 4 1/2 cups total, but baking bread is different each time.
  8. Once the dough clears the side of the mixing bowl and just slightly sticks to the bottom of the mixing bowl, remove the dough and knead a few times by hand on a floured surface. The dough should be slightly tacky but not stick to the board while you are continually kneading.
  9. Put the dough in a large oiled bowl to rise to double in size. My mom checks what double will be by bringing the dough to one side, showing what half the risen dough will be.
  10. Place a damp towel (or plastic wrap) over the bowl to ensure the dough will not dry out. Put the bowl in warm place to rise until doubled, about 1-2 hours.
  11. Once risen, cut dough in half. Shape half into a ball and punch out air bubbles. Roll out each half of dough to a 15-inch circle (about 1/4-inch thick) on a well-floured surface.
  12. Brush with melted butter then cut into 16 triangles, as one would for a pizza. Start by cutting in quarters, then each quarter into four triangles.
  13. Take one triangle, stretch end slightly, then roll up tightly. Pinch end to create seal then place pinched end down on a parchment-lined baking sheet.
  14. Let the prepared butterhorns raise until they are about doubled in size (about 1 to 1 1/2 hours).
  15. Place into a preheated 350-degree oven and bake 8-15 minutes, switching racks and watching carefully to ensure the tops and bottoms do not overbake but turn lightly golden.
  16. Remove from oven and brush with melted butter. Let cool but serve warm.

Nutrition

  • Serving Size: 1 roll

Keywords: bread, rolls, Thanksgiving

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  • YUM, Kaleb and Jodi! Great video! Jodi, you’re a natural! I make some pretty decent butterhorn rolls, too, but mine aren’t as light as some others I’ve had, so I’ve been considering using a slightly different recipe. Now I know which one to try! My mom was a great teacher, too, so I make mine just about the same way you do. You’re right in saying that they are basically easy to make, but there are some tricks that really help. I’m sure many more people will be willing to try them after watching your video. I’m going to try your recipe next week when I make my rolls for Thanksgiving. Hopefully changing the proportions of the ingredients just a little bit will make my rolls even better and lighter!

  • Thought I’d share with you that you left out a step on the Butterhorn recipe on the website. You never told us when to add in the eggs ๐Ÿ™‚ You discuss it on the video but its noted as ingredient yet not in any of the steps. I had to toss my recipe and start over… oh well.

    • Valeri please accept my apologies!! That is deeply disappointing and such an oversight on my part! I know it is so frustrating baking then not having it turn out! I’m sorry and have updated the recipe but know it is too late for you! I hope you have an wonderful thanksgiving full of family and friends!

  • When I saw the video for your mom’s thanksgiving roll recipe, I knew I had to try them. Well today was the day! They are now raising, soon to be in the oven. So far, so good! If it continues to go this well, I’ll be making them from now on. Most of the time put into this recipe is waiting for them to raise. They’re so easy to make! Thank you so much for sharing this recipe.