Butterhorn rolls are a light, fluffy and buttery rolled yeast roll requiring minimal kneading. They are great for any occasion!
Butterhorn Rolls
Butterhorn rolls are a yeast bread roll very similar to crescent rolls that are typically served as a dinner roll. They are light, fluffy and buttery and are a fairly easy to make from the Master Dough recipe. The origin for the name butterhorn is hard to pinpoint, but they have been found in both Amish and older cookbooks, including my 1951 version of Better Homes and Gardens Cookbook. These are great to bake really any time of the year, but I especially like to make them around the holidays. I can never resist one of these straight from the oven!
About the Recipe
These butterhorns are a variation of the Master Dough recipe, which are a fairly easy yeast dough roll recipe that requires minimal kneading. These rolls get an extra rich, buttery taste from the melted butter that is brushed on the dough before they are rolled up and baked. You can even brush the baked rolls with extra melted butter too.
This recipe does make a large batch. See tips below about freezing these rolls, as they hold up well when frozen.
Tips for Butterhorn Rolls
- If you want a smaller butterhorn roll, cut each portion of dough into 16 pieces to yield 48 rolls.
- You can freeze the dough before baking after the first rise (they will keep in freezer up to 4 weeks).
- To use frozen, allow to thaw in refrigerator and then let sit at room temperature in a warm area until doubled in size. Then bake according to instructions.
- Baked, frozen rolls will keep up to 4 months if sealed. To reheat: thaw completely and then reheat about 10 minutes in a 325 F oven. If reheating from a frozen state, increase baking time by 10-15 minutes until heated through.
- Store baked rolls in an airtight container, up to 72 hours.
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Master Dough: Butterhorn Rolls
Equipment
- large bowl, for mixing and rising
- pastry brush
- pastry wheel or pizza cutter
- baking sheets
- parchment paper or silicone baking mats
Ingredients
- 1 1/4 oz pkg. dry active yeast
- 2 tbsp water, warmed to 110°F
- 1 tsp + 1/2 cup granulated sugar, divided
- 1 cup milk, warmed to 110°F
- 1/2 + 1/4 cup unsalted butter, divided
- 3 large eggs, beaten
- 1 tsp salt
- 4 1/2 – 5 + cups all-purpose flour, plus more for rolling surface
Instructions
- Combine yeast and 1 tsp sugar in small bowl. Add warmed water, stir until yeast is dissolved and let it sit until it begins to form bubbles.
- In large bowl or bowl of a stand mixer, combine ½ c. softened butter, remaining sugar and salt.
- Using stir setting on mixer or using a wooden spoon, add yeast mixture, warmed milk and beaten eggs.
- Slowly add in 2 cups of flour; stir 2 minutes or until smooth. Add in remaining 2 and ½ cups of flour, 1 cup a time until a soft dough is formed. The dough will be slightly sticky; add additional ½ cup of flour if dough is sticking too much to sides of bowl and spoon/mixer attachment.
- Sprinkle surface of counter with flour and flour hands. Turn out dough onto floured surface, and knead only slightly (fold dough only 3-4 times), enough to form a ball of dough.
- Place in a greased bowl, cover and place in a warm (but not hot) area. Allow to rise until double in size, about 1 hour. If risen dough is pressed down, the indentation should hold its shape.
- Split dough into 3 even portions. Roll each portion out onto floured surface, using floured rolling pin into a 9” circle.
- Using pastry brush, brush rolled dough with melted butter.
- Using pastry wheel or pizza cutter, cut each circle into 4 large wedges. Cut each larger wedge into 3 smaller wedges, for a total of 12 wedges.
- Starting with wide end, roll each wedge and tuck the tip on the bottom side of dough.
- Place each butterhorn on lined cookie sheet (1dozen per cookie sheet).
- Allow butterhorns to rise to double in size, about 1 hour.
- Preheat oven to 350°F. Bake rolls 12-15 minutes, or until lightly golden brown. Brush hot rolls with any remaining butter that has been melted.
Notes
- If you want a smaller butterhorn roll, cut each portion of dough into 16 pieces to yield 48 rolls.
- You can freeze the dough before baking after the first rise (they will keep in freezer up to 4 weeks).
- To use frozen, allow to thaw in refrigerator and then let sit at room temperature in a warm area until doubled in size. Then bake according to instructions.
- Baked, frozen rolls will keep up to 4 months, if sealed. To reheat: thaw completely and then reheat about 10 minutes in a 325 F oven. If reheating from a frozen state, increase baking time by 10-15 minutes until heated through.
- Store baked rolls in an airtight container, up to 72 hours.
These were easy to make and I used a package of rapid rise yeast. Going to freeze them for our Thanksgiving dinner!
I’m so glad they worked out! These are one of my favorite things to make for Thanksgiving!