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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!
These were the best dinner rolls I have ever made! I received rave reviews, even from my Mother-In-Law (who is typically critical!.)
Thanks so much, Kaleb!
Thank you for your great recipe and video! My mom and grandmother made these when I was growing up in the 70s and I have been looking for a recipe that would match my memories. These did not disappoint!
Making these for Christmas. My Aunt Gert always made butter horns for the holidays and I hope they are these. A bit concerned about the 1/2 cup of sugar.
I just made these for Thanksgiving, one of the best things I’ve ever made! Thanks so much for sharing your recipe and knowledge, Happy Thanksgiving to you and yours 🤗
Made butterhorn rolls today for Thanksgiving. The grandkids have requested them for every holiday including birthdays. What fun it was to make them with family. Thank you for a wonderful recipe and stellar video.
Happy Thanksgiving to you and yours.
I’ve made these roll since 2020 and they have become a Thanksgiving staple. Every one loves them. I make them a week before Thanksgiving and freeze them. On thanksgiving morning I take them out to defrost and just before dinner, i put them on a cookie sheet and warm them for 5 mins. they come out wonderful and no knows they were made a week prior.
I watched your mom and you make these rolls. She said they freeze beautifully. If you were to freeze them, do you bake them first?
My granddaughter and I have made these for our Thanksgiving dinner for 3 or 4 years now. We all love these rolls!!! Thanks for sharing
Kaleb, this recipe far exceeds any other I’ve tried, and I’ve tried a lot!
The dough is beautiful to work with, I always use my silicone sheet to roll them on. I loved watching the video with your mom included!
I love your recipes so much & keep coming back to tried & true!
Thank you so much!!!!
Never successfully made any type of bread until this recipe!! The video describes how to do it perfectly!! They are delicious and dangerous! I ate 3 before I knew it!! Thanks Kaleb and your wonderful Mom!