Butterhorns

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
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3.6 from 66 votes

Butterhorns

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 Time3 hours 30 minutes
Cook Time15 minutes
Total Time3 hours 45 minutes
Course: Bread
Cuisine: American
Keyword: bread, homemade bread, side dish
Difficulty: Intermediate
Method: Baking
Servings: 36 rolls
Author: Kaleb

Ingredients

  • 1 cup scalded milk
  • ½ cup butter, room temperature
  • ½ cup sugar
  • 1 tsp salt
  • 2 tbsp instant active dry yeast
  • 3 eggs, beaten
  • 4-5 cups 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.
  • 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.

Nutrition

Serving: 1 rollCalories: 126 kcal (6%)Carbohydrates: 16.7 g (6%)Protein: 2.9 g (6%)Fat: 5.3 g (8%)Saturated Fat: 3.1 g (19%)Polyunsaturated Fat: 0.3 gMonounsaturated Fat: 1.5 gTrans Fat: 0 gCholesterol: 28.3 mg (9%)Sodium: 75.2 mg (3%)Potassium: 32.1 mg (1%)Fiber: 0.6 g (3%)Sugar: 3.1 g (3%)Vitamin A: 46.9 IU (1%)Vitamin C: 0.1 mgCalcium: 14.9 mg (1%)Iron: 0.9 mg (5%)

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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 🙂 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.

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

  • Love watching your Facebook posts. For your Butterhorns you write see note regarding the yeast, but don’t see the note. What do we need to know.
    Thanks,
    Susan

    • 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!

      • 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 !

  • 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.

      • Hi Michelle! Yes that is correct. I buy instant SAF yeast in bulk and measure out my yeast. Alternatively you can use 2 packets of yeast, packets roughly have 2 1/4-2 3/4 teaspoons of yeast but can very by packet and brand. 2 Tbsp is more than some recipes but works well in this recipe!

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

  • I have rapid rise instant yeast that come in 2 1/4 teaspoon packets. So would I use as many packets as needed to measure 2 Tbsp?

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

  • 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.

  • 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?

  • 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!

  • 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

  • Thanks for sharing your recipe. I’m going to give these a try. I have a question…. it says “See Note” after the yeast in the ingredient list. But I don’t see any note….

  • 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.

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

  • 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

  • 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!

  • 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!!!

  • 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

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

  • 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.

  • 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.

  • 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.

  • 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?

  • The recipe says “cut dough in thirds” (in step 11) but on the video (08:22) you said to cut the dough in half . Which is correct? Thanks

  • 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.

  • 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.

  • 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 ☺️

  • 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❣️

  • 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.

  • 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