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!
Watch how to make these butterhorns:
- 1 cup scalded milk
- ½ cup butter, room temperature
- ½ cup sugar
- 1 tsp salt
- 2 ¼ tsp instant active dry yeast
- 3 eggs, beaten
- 4-5 cups flour
- 6 tbsp melted butter (for brushing)
- Place butter, sugar, and salt in the bowl of a stand mixer fitted with a dough hook.
- 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.
- Mix until butter is melted and sugar and salt are dissolved. Scrape the sides to ensure everything is dissolved.
- Add in beaten eggs.
- Measure and pour two cups flour into a bowl.
- Sprinkle yeast over the flour and mix to incorporate the flour, yeast, and liquid mixture.
- 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 ½ cups total, but baking bread is different each time.
- 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.
- 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.
- Place a damp towel (or plastic wrap) over the bowl to ensure the dough will not dry out. Put the bowl in a warm place to rise until doubled, about 1-2 hours.
- Once risen, cut dough in thirds. Shape a third into a ball and punch out air bubbles. Roll out each third of the dough to a 15-inch circle (about ¼-inch thick) on a well-floured surface.
- Brush with melted butter then cut into 12 triangles, as one would for a pizza. Start by cutting in quarters, then each quarter into three triangles.
- Take one triangle, stretch end slightly, then roll up tightly. Pinch ends to create seal then place pinched end down on a parchment-lined baking sheet.
- Let the prepared butterhorns raise until they are about doubled in size (about 1 to 1 ½ hours).
- Place into a preheated 350°F oven and bake 8-15 minutes, switching racks and watching carefully to ensure the tops and bottoms do not overbake but turn lightly golden.
- Remove from oven and brush with melted butter. Let cool but serve warm.