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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!
More Dough Recipes
- Beer bread
- Herb cheese biscuits
- Homemade stromboli
- No-fail dilly bread
- Easy pizza dough
- Hearty grain bread
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Butterhorns
Ingredients
- 1 cup whole milk warmed to 180°F to 185°F
- 8 tbsp (1 stick) unsalted butter room temperature
- ½ cup granulated sugar
- 1 tsp kosher salt
- 2 ¼ tsp (1 pkg) instant yeast
- 3 large eggs beaten
- 4-4 ¾ cups all-purpose flour
- 6 tbsp unsalted butter melted (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.8 tbsp (1 stick) unsalted butter, ½ cup granulated sugar, 1 tsp kosher salt, 1 cup whole milk
- 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 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 unsalted butter
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
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?
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.
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.
Thanks, these will definitely be on our holiday table! Wishing y’all a wonderfully blessed Thanksgiving.
I just took the pan out of the oven. The bottoms are much more browned than the tops, I hope they are baked enough…
Making these tonight! They are rising in the oven now! Looking awesome
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
What if I have regular yeast? How do I proof it for this recipe?
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!!!