Table of Contents
  1. Watch how to make these butterhorns:
  2. Butterhorns 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:

Golden butter horns sitting on white towel

Butterhorns

3.82 from 114 votes
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!
Prep Time 3 hrs 30 mins
Cook Time 15 mins
Total Time 3 hrs 45 mins
Servings 36 rolls

Ingredients

  • 1 cup scalded milk (180°-185°F)
  • ½ cup butter room temperature
  • ½ cup sugar
  • 1 tsp salt
  • 2 ¼ tsp (1 pkg) instant active dry yeast
  • 3 large eggs beaten
  • 4-4 ¾ cups all-purpose flour
  • 6 tbsp melted butter (for brushing)

Instructions
 

  • Place butter, sugar, and salt in the bowl of a stand mixer fitted with a dough hook. Pour the scalded milk into the bowl. Mix until the butter and sugar are dissolved, and the mixture cools slightly to 120°F or less, 6 minutes.
    ½ cup butter, ½ cup sugar, 1 tsp salt, 1 cup scalded milk (180°-185°F)
  • Add beaten eggs to the warm mixture and mix. Add 4 cups flour and the instant yeast. Use the stand mixer (or by hand) and knead the dough until it is smooth and beginning to pull away from the sides of the bowl, 6-8 minutes. If the dough is sticking to the sides of the bowl and is tacky, you will need to add more flour, 1-2 tbsp at a time, until smooth.
    3 large eggs, 4-4 ¾ cups all-purpose flour, 2 ¼ tsp (1 pkg) instant active dry yeast
  • 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 lightly 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. 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 to 1 ½ hours.
  • Once risen, punch down the dough and cut it in thirds. Shape each third into a ball and punch out any air bubbles. Roll out each dough ball 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 the end slightly, then roll up tightly. Pinch the ends to create a seal, then place the 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 for 8-15 minutes, switching racks and watching carefully to ensure the tops and bottoms do not overbake but turn lightly golden.
  • Remove from the oven and brush with melted butter. Let cool but serve warm.
    6 tbsp melted butter (for brushing)

Nutrition

Serving: 1roll | Calories: 126kcal
Course Bread
Cuisine American
Difficulty Intermediate
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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79 Comments

  1. 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!

  2. 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.

      1. If your recipe uses yeast, you use all purpose flour. Self rising has leveling added, and you don’t need that with the yeast.

      2. If your recipe uses yeast, you use all purpose flour. Self rising has leavening added, and you don’t need that with the yeast.

  3. Wish me luck I’ll going to make butter horn rolls the day before Thanksgiving. Thank you and mom for sharing. God Bless

    1. We have always baked them fully, let them cool and they freeze in an even layer. Once frozen you can stack them but if you stack them before frozen they will crush each other!

      1. Hi Kaleb
        So I am going to freeze mine to have ready beforehand.
        Do you bake, brush butter on roll , cool and freeze ?
        I’m thinking brushing butter on after reheating would be the way to go.
        Thanks and Happy Thanksgiving !

  4. I watched this wonderful video of you and your Mom last night. I am so excited to give them a try. I always make dinner rolls for the holidays. I think it’s time to mix it up and use your recipe. At 70 one should try new things. Thank you both for the recipe and wonderful directions to follow. The love you share with your Mom is beautiful. Happy Holidays to you both.

  5. These look delicious! If frozen, do the rolls just need to thaw out on the counter (no reheating necessary)? Thanks for sharing!

  6. Beautiful. My mother used to make these. How could I have forgotten them??? They were awesome. I’m going to make them this holiday.

  7. Do you think they would be ok to make to last rising and then cover and keep in frig overnight to bake in morning? I’ve done with other recipes wondering if you have.

  8. 5 stars
    Hi Kaleb … long time lurker, first time commenter here. I have question about the yeast. I have *never* worked with instant or rapid yeast, just the old fashioned “slow” stuff. If I want to use my preferred yeast (which requires some warm water and a pinch of sugar to activate), are there any alterations that I need to keep in mind when making these on Friday for brunch?

  9. 5 stars
    Thanks for sharing this fabulous family recipe! These will be such a Thanksgiving treat for my small family gathering. I loved the video so much…your mom is awesome!

  10. I’m so excited to make these fir my Thanksgiving. I really enjoyed watching you and your Mom make them. I love your videos!!! Thank you for making them

    Cheryl Rosner

  11. Kaleb and Jodi,
    I’ve just found you in the past two days. I can’t stop watching recipes. Cannot wait to try these next week.
    Great videos, fun to watch and learn as well. My husband works in the icu so I prepare everything here at home because he can’t socialize. So thank you for the wonderful interesting classes.

  12. Love this recipe!!!! Never made any kind of dough!!!! You guys make it looks so easy!!! I am definitely making these rolls. Thank you.

  13. Can I freeze or refrig the dough the day before and then bake the day we get to eat them? Need details, never ever bread baker here. Thank you

  14. Loved this! Very yummy and easy to do! I love the videos for these recipes as well. Very helpful and fun to watch. Thank you for the rolls!

  15. These look amazing! Want to make them but the recipe is a tad too large for me (even with the option to freeze leftovers). Have you done 1/2 a recipe? Can it be done? Concerned on the egg ratio… Let me know what you recommend. Thank you so much!!!

  16. 5 stars
    I cant wait to try and make these, I love all your videos.
    You bring so much joy into my life with your positivity.
    Thank you

  17. I just took the pan out of the oven. The bottoms are much more browned than the tops, I hope they are baked enough…

  18. 5 stars
    Hello Kaleb,
    Just discovered you today and loved your mother/son video. I immediately made the butterhorns and they came out perfectly. I made the dough in my bread maker as I always do, and then, as I always do, took it out for rising, shaping and baking. They were moist, flaky and crispy. (I didn’t butter them when they came out of the oven because I like the crispiness). I put half of dough in fridge to make the rest tomorrow. My new favorite roll! Thanks! BTW instant and rapid rise yeast are the same.

  19. Made them for Thanksgiving, soft, warm, luscious. I used King Arthur bread flour, regular yeast as I did not have instant on hand. Just cooled some of the milk and added 2 tsp of sugar to bloom the yeast. Worked fine. Will definitely make them again.

  20. Made them for Thanksgiving, soft, warm, luscious. I used King Arthur bread flour, regular yeast as I did not have instant on hand. Just cooled some of the milk and added 2 tsp of sugar to bloom the yeast. Worked fine. Will definitely make them again.

  21. 5 stars
    I made these yesterday for the first time and they are sooo delicious! Just like I remember from my teenage years. My mom bought rolls every Thanksgiving from an elderly lady in our town.
    I also have a question. Wonder how this dough would work for cinnamon rolls?

  22. I made these a few weeks ago now I’m making it again but this time I’m going to divide dough in half and coat with butter and roll them into 2 bread loaves. I’ll let you know what happend they are just about done rising. One I may unincorporate some garlic in 🤷 who knows.

  23. Hello Mr Guide,
    Just watched the video for the butter horns and
    Loved it. You and your Mom are so cute together. I have not made your butter horns, but I will. They look easy. Of course, pros like you made it look easy. I will try.

  24. Make these for the second time today but with a twist. I made half of them into cinnamon rolls, so tasty.
    We love your videos, thank you ☺️

  25. Loved the video with your mom. I’ve been baking them ever since, and I switched them around as you suggested. I made cinnamon buns, and they are my husband’s favourite. I can’t get over how beautiful the dough texture is.
    Thank you to you both for sharing this gem❣️

  26. 5 stars
    Thanks to you and your mom for making this great tutorial! As you suggested I tried Cinnamon Buns, and my husband loves them. I marvel each time at how beautiful and light the dough is. Thank you both for sharing this gem.

  27. 5 stars
    Hi Kaleb,
    I enjoy watching your videos and how you love to cook. We also have a farm and you remind me of my oldest son that lives in Washington. I live in Texas so we don’t get to cook together as much as we used to when he was at home. I enjoy hearing about your family and especially your Grandmothers. They have taught you well. Good luck in all you do and continued success with the videos. By the way, these butterhorns look delicious!

    Laurie Coogler
    Shepherd, TX

  28. 5 stars
    Hi Caleb, love your recipes. I love to watchbyour videos. I have a question about freezing the butterhorns. Do you bake them first or freeze them raw?

  29. 4 stars
    I just watched the video of you and your Mom ~ heart melting ❤️
    Thank you for sharing the love ❤️
    Happy Holidays
    Sara

  30. I was so excited to try and make these after watching you cook with your mum. I’ve never heard of them (I’m Australian) but I gave it my best and did 12 plain, 12 with raspberry jam and 12 with cinnamon sugar. Loved by the whole family!! Thanks so much. Looking forward to trying more of your recipes.

  31. Hi, love butterhorns! You said in the video you heat the oven and then turn it off and let them rise in the oven. What do you heat the oven to and how long do you wait?

  32. 5 stars
    I am really happy to have this recipe the video brings so much memory when I was in the kitchen with my mom thanks so much ❤️

  33. Help! Pretty experienced breadmaker here… I made your butterhorn recipe and made rolls with the dough …. they were very dry…I know the butterhorns have additional melted butter in them, so should I not make rolls out of this recipe? I did put butter on top when they came out of the oven… and they tasted amazing, but…

  34. I watched your Facebook video with your Mom making these. So fun! You mentioned you can freeze these before baking. At what point in the process do you freeze and how does that affect baking time?

  35. 5 stars
    Made this with my daughter, we loved it. I didn’t butter the dough after rolling it and my rolls didn’t come apart. Saw this tip somewhere else. These are delicious, thanks for sharing.

  36. 5 stars
    These were the sooo soft and fluffy. I’ve never had good luck with bread but these turned out amazing! This recipe is a keeper! Thanks for sharing!

  37. 5 stars
    First trying these and we loved them!! I normally make Parker rolls but the video got me to trying something different. Love the traditions shared with your family!