Butterhorns

By Kaleb WyseLast modified on Sep 07, 2025

4.95 from 39 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 30

Cook Time 15

Total Time 3 45

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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!

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

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Butterhorns

By Kaleb

4.95 from 39 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: 3 30

Cook: 15

Total: 3 45

Servings: rolls

Golden butter horns sitting on white towel

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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