Soft Homemade Butterhorn Rolls

Are you looking for a recipe for melt in your mouth butterhorn rolls?

Great, you’re in the right spot!

If I’m being completely honest, I do not consider myself the best baker in the world.

While I LOVE to cook, sometimes I struggle to slow down and measure everything with precision. 😉

These rolls however, are worth your time and attention!

The are slightly sweet, rich, buttery and are a part of pretty much every holiday meal our family eats.

I usually bake them a day or two ahead of time, and store them in the fridge or freezer as they reheat beautifully on the day you’d like to eat them.

If you’ve never made homemade bread before, don’t worry!

It’s not as hard as you might think.

I’ll walk you through every step of the way so you can wow your guests with the best tasting butterhorn rolls around.

Let’s get to it!  

Butterhorn Roll Recipe

I know you’d like to get straight to the recipe, so I’ll save the extra commentary for later.

But, I highly recommend reading the tips and tricks below this recipe card so that your rolls turn out to perfection.

5 from 1 vote

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Butterhorn Rolls

Ingredients

• 1 Packet Yeast
• ¼ C Warm Water
• ¾ C Hot Milk
• 1 Stick (½C) Butter
• ½ C Sugar
• 1 tsp Salt
• 3 Eggs
• 4¾ C Flour

Instructions

1. In A Small Bowl, Dissolve Yeast In Warm Water. Set aside to activate.

2. In A Microwave Safe Bowl, Heat Milk Until Scalding (1-2 Minutes)

3. Immediately Add Cubed Butter, Sugar, and Salt and stir until dissolved

4. Beat Eggs and Combine The Above Mixtures In A Large Mixing Bowl (stand mixer is preferred)

5. Slowly Incorporate Flour To Wet Ingredients (You can do this by hand, or with a dough hook attachment in your stand mixer)

6. Dough will be slightly sticky, but form it into a ball and lightly grease the dough ball and pan with oil or cooking spray. Place in a warm place to rise until doubled (about 1-2 hours).

7. After dough has risen, punch it down and divide into two balls. Divide each half into three smaller balls for a total of 6.

8. Starting with one dough ball, roll out on a lightly floured surface into a circular shape using a rolling pin (it will look like a pizza crust, roughly ¼ inch thick).

9. Using a pizza cutter, cut your circle of dough into triangles, just as you would cut a pizza.

10. Starting at the larger (crust) end of the dough slice, carefully roll the dough into a crescent shape

11. Repeat this process for all of the dough balls and place on a lightly greased baking sheet

12. Let rolled rolls rise for an additional 15 minutes, then bake in a preheated 375° oven until lightly golden brown (8-12 minutes).

Recipe Directions For Butterhorn Rolls

I want to show you the simple way I go about making these delicious butterhorn rolls.

But we’ll also cover tweaks or changes that you can make to fit your style and cooking utensils. 🙂

The first step is activating the yeast!

You can purchase dry yeast packets in the baking section of almost any grocery store.

These little dormant microorganisms are what make your bread squish and soft.

They need to wake up in a bath of warm (but not hot) water before baking.

If the temperature of your water is too high, it can kill the microorganisms and you’ll end up with flat bread.

You’ll know your yeast is ready to use when it has a bubbly/frothy top on your activation water. 

Next up, scald your milk in a microwavable vessel.  Add cubed butter,sugar and salt and whisk until melted.  

Mix your eggs and slowly whisk them into the hot milk mixture.

Now it’s ready to meet the yeast.

I dump the two wet ingredients into my stand mixer (with a dough hook attachment) and let it do the rest of the work.

Slowly add the flour to the wet ingredients with the dough hook running on medium speed.

You can also do this by hand in a large mixing bowl.

After you’ve added the remainder of the flour and the dough ball has formed knead it a couple of times to ensure it is well incorporated.

I then rub the dough ball, and the pan it was mixed in with a couple tablespoons of light olive oil.

You can also spray it with nonstick cooking spray if you prefer.

I cover this bowl with a towel, and place in a warm (but not hot) place to rise.

I like to preheat my oven for just a couple of minute to warm it up, then turn it off.

It’s a great spot for the dough to hang out and rise. 

When your dough has doubled in size (1-2 hours) it will be ready to make into rolls. 

Punch down the risen dough and form into a large ball again.

You’ll divide the large dough balls into half.

Take each half, and split those into 3 smaller balls, for a total of 6 dough balls.

Using a rolling pin, roll out into the shape of a pizza crust.

Then slice with a pizza cutter into pizza style slices as shown below.

Starting at the fat end of the slice, simply grab both corners and roll into a crescent shape.

Repeat this process and place rolls onto a lightly greased baking sheet.

I find my rolls get a little lighter and fluffier if you give them and additional 15-20 minutes minutes to rise again.

This step is optional though, they will taste great if you’re short on time and want to pop them right into the oven.  

When they come out of the oven, I promptly remove them from the pan and let them cool on the counter.

You’ll need to keep a close eye out for wandering husbands and kids who will want to a grab a roll or 3 to snack on! 

Once they are slightly cooled I store them in ziplock freezer bags so that they are ready to use!

Of course they taste amazing fresh out of the oven, but because homemade bread takes a little time in it’s process I ALWAYS make them a day or more ahead of when we plan to eat them.

To reheat them, I simply pop them back into the oven for 1-2 minutes at 350. 

Brush them with melted butter and you’d never know they weren’t fresh baked that day.  

Cheers for now my friends!

Happy Baking.

<3 Ang

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