This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
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
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
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!
My mom made crescent rolls (butterhorns) for the holidays that I LOVED.
I would fill up on them, and not have room to eat anything else. She got a bit fed up dealing with yeast and her recipe wasn’t always reliable. I told her I would try to find a better one, and found Kaleb’s family recipe. This is ABSOLUTELY worth the time to make, and it is very nice dough to handle. They taste GREAT and will be on our menu for Christmas dinner. The youtube video Kaleb posted with his mom is very helpful.
OMG, I am in heaven! I made these tonight to see if they would turn out good for Thanksgiving, and let me just say, this is the best I’ve ever had. They were so soft, and the taste was amazing! I was worried, because I live at high altitude, but they turned out perfect! Thank you for such a great recipe, I will never make another roll recipe again. No need to look anywhere else with this recipe!
I love watching you and your mom baking together. I followed your video to the letter and the rolls came out soft and flaky. My family will love these at the Thanksgiving table!
Can I refrigerate the rolls before baking & bake the next day?
Hi, I love to watch you and your recipes! I make your butter horns. They are wonderful. I have a recipe from my mom, who got it from her mom. Your recipe is almost the same one. They are fantastic!! Thanks for the great recipes!! Family recipes are the best! I’m going to try your lemon pie for Easter!
My mom used to make these at holidays, too. I had lost the recipe! Love this recipe. The only thing I would change is to use egg wash on top before you bake them and they get a beautiful golden color! Thanks. Our Christmas Day will be complete with these rolls! Brings back memories! ❤️
I love your recipes and I am new to making bread I don’t have rapid rise yeast. So my question is, it took A lot of effort to roll them out. What did I do wrong? The rolls were, are delicious but I feel like I made an error some where?
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!
Do you have to freeze them if you make them the night before serving?
I made this recipe last year and it was the hit of the meal! My granddaughter came over to help me. We are making it a tradition! Not only are we making butterhorns but we are making the pumpkin ice box cake as well. Happy thanksgiving Kaleb to you and your family!