My family means everything to me. I draw so much inspiration from my mom and grandmothers and from the traditions they passed down. The holidays are a time to savor those familiar moments and the dishes that bring us together. For our family, butterhorns are one of those treasured treats. First my grandma, then my mom, made these for gatherings for years. They are soft, light dinner rolls with a melt-in-your-mouth texture and rich buttery flavor. They’ve been a holiday staple for us, and I hope they become one for your family too. Baking with my mom and sharing this recipe with you was a true joy.
These rolls freeze well and can be prepared up to a week in advance, stored in an airtight container. Thaw at room temperature and warm briefly before serving. They always get passed around for seconds—and sometimes thirds. Enjoy the season and the warm memories that come with it.
More Dough Recipes
- Beer bread
- Herb cheese biscuits
- Homemade stromboli
- No-fail dilly bread
- Easy pizza dough
- Hearty grain bread
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I hope you’ll try this recipe and add these rolls to your table. If you make them, please leave a comment and a star rating so others can see how much you enjoyed them. Your feedback helps others know this is a recipe they can make 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
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Place the 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 dissolve and the mixture cools to 120°F or less, about 6 minutes.
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Add the beaten eggs to the warm mixture and mix to combine. Add 4 cups of flour and the instant yeast. Using the stand mixer (or by hand), knead until the dough is smooth and begins to pull away from the sides of the bowl, about 6–8 minutes. If the dough is too sticky, add more flour 1–2 tablespoons at a time until it becomes smooth but slightly tacky.
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When the dough clears the sides of the bowl and barely sticks to the bottom, remove it and knead a few times by hand on a lightly floured surface. The dough should be slightly tacky but not cling to the board while you knead.
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Place the dough in a large oiled bowl to rise. Cover with a damp towel or plastic wrap to prevent drying. Let rise in a warm spot until doubled in size, about 1 to 1½ hours.
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Punch down the dough and divide it into thirds. Shape each third into a ball, remove air bubbles, and roll each ball into a 15-inch circle (about ¼-inch thick) on a well-floured surface. Brush each circle with melted butter, then cut into 12 triangles (cut into quarters, then each quarter into three triangles). Take a triangle, stretch the wide end slightly, then roll tightly from the wide end to the tip. Pinch the ends to seal and place the pinched end down on a parchment-lined baking sheet. Let the prepared butterhorns rise until about doubled, 1 to 1½ hours.
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Preheat the oven to 350°F. Bake the rolls for 8–15 minutes, rotating racks as needed and watching closely so tops and bottoms turn a light golden brown without overbaking.
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Remove from the oven and brush with additional melted butter. Allow to cool slightly but serve warm for the best texture and flavor.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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