Butterhorn Rolls

These Butterhorn Rolls are a simple and buttery roll that is perfect for the dinner table. They are not overly complicated, and have a wonderful butter flavor.

You can never have too many roll recipes! These butterhorn rolls are buttery and soft, but you could also try these Lion House Rolls or my favorite Dinner Roll recipe.

I really do enjoy making bread. There is just something therapeutic about making anything with yeast. So I love to take advantage of any time I have to make rolls from scratch.

If you are afraid of working with yeast, this recipe is for you because these rolls are really very easy. It may be a little intimidating to start out with, but it really isn’t as difficult as you’d imagine it to be. And it is so satisfying to see something like bread that you know made completely from scratch. This is a recipe you want to keep around!

Ingredients

• Milk: I use 2% milk, but I think that any milk or milk substitution, like almond milk or cashew milk, should work.
• Sugar: The sugar helps to activate the yeast, but it also adds a hint of sweetness to the rolls.
• Butter: I like to use unsalted butter so I have more control over the salt. But if you do use salted butter, you may need to cut back on the amount of salt that you add.
• Salt: I prefer to use kosher salt, and sea salt is my second choice.
• Water: You want to make sure that the water is warm, but not too hot. I am for it to be around 100ºF. You don’t want it too hot, as it will kill the yeast. If it’s too cold, it will just take a little more time for your bread to rise.
• Yeast: I use active dry yeast. Instant yeast will also work.
• Flour: I stick with all-purpose flour for this recipe because I know that is what most people keep on hand. But you could also use bread flour.
• Egg: You will need just one egg.

How to Make Butterhorn Rolls

Step 1: Heat the milk on the stove just until it starts to get bubbles around the edges. Place the milk in the bowl of a stand mixer along with 4 tablespoons of the butter, the sugar, and the salt. Mix it all and let it sit to cool slightly.

Step 2: While that mixture is cooling, combine the warm water with the yeast and let it sit until the yeast starts to bubble.

Step 3: Add 1 1/2 cups of the flour to the mixer bowl and mix until combined.

Step 4: Pour the yeast mixture into the bowl along with the egg. Mix this all together until you cannot see the yellow of the egg anymore.

Step 5: Continue to add flour until the dough starts to pull away from the sides of the bowl.

Step 6: Switch to the dough hook and knead the dough for a few minutes.

Step 7: Transfer the dough to a greased bowl and let it rise until it is doubled.

Step 8: Divide the dough in half, and working with one half at a time, roll the dough to a 12-inch circle, then spread half of the butter over the top.

Step 9: Cut the dough into 12 wedges, the roll the wedges from the wide end to the point. Place the rolls on a parchment covered baking sheet, then repeat with the remaining dough and butter.

Step 10: Cover the rolls and let them rise again. Once the rolls have doubled, bake the rolls until they are golden brown.

Tips and Tricks

• Because these rolls are filled with butter, they tend to unroll easier. I like to place them on the baking sheet with the tip under and on the side of the roll to keep them from unrolling while baking.
• Don’t have a mixer? You can easily make these butterhorn rolls by hand! Simply use a large bowl and a wooden spoon. Then after mixing the dough, knead it by hand.
• If you want larger rolls, you can cut each half of dough into 8 wedges instead of 12.
• I like to brush the rolls with a little bit of extra butter right when they come out of the oven.
• The original roll recipe here featured a cinnamon sugar version, as well as the traditional version. To make cinnamon sugar butterhorns, simply sprinkle cinnamon and sugar over the butter before rolling the rolls.
• Leftover rolls can be stored in an airtight container at room temperature.

More Roll Recipes

Potato Rolls
Parker House Rolls
Whole Wheat Rolls
Sweet Potato Buttermilk Crescent Rolls
Crescent Rolls with Cheese

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Butterhorn Rolls

5 from 2 votes

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Raising Time: 2 hours hours 45 minutes minutes

Total Time: 3 hours hours 20 minutes minutes

Servings: 24 rolls

Course: Bread

Cuisine: American

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These Butterhorn Rolls are a simple and buttery roll that is perfect for the dinner table. They are not overly complicated, and have a wonderful butter flavor.

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Ingredients

• ▢ 3/4 cup milk
• ▢ 1/4 cup sugar
• ▢ 10 tablespoons butter divided
• ▢ 1 teaspoon kosher salt
• ▢ 1/4 cup warm water
• ▢ 2 1/4 teaspoons (1 envelope) active dry yeast
• ▢ 3 3/4 cups all-purpose flour
• ▢ 1 large egg

Instructions

• Grease a large bowl with oil and set aside.
• In a small saucepan over medium heat, warm the milk just until it starts to steam.
• In the bowl of a mixer, (or in a large bowl if making by hand), combine the warmed milk, sugar, 4 tablespoons of the butter, and the salt. Mix well, then let the mixture cool slightly.
• Meanwhile, mix the warm water and the yeast together in a small bowl. All the yeast to dissolve and bubble up for 5 minutes.
• Add 1 1/2 cups of the flour to the milk mixture and mix until blended. Add the egg and the yeast mixture, and mix until you can no longer see the yellow of the egg yolk. 
• Continue to add the flour until the dough starts to pull away from the sides of the mixer. Switch to the dough hook and knead for 2-3 minutes, or pour the dough onto a surface and knead by hand until the dough comes together.
• Form the dough into a bowl and place in the greased bowl. Turn once to coat with the oil. Cover the bowl with a clean kitchen towel or with plastic wrap and set in a draft free area. Let it rise until doubled, 1 1/2 to 2 hours.
• When the dough has risen, line 2 baking sheets with parchment paper or lightly grease. Set aside.
• Transfer the dough to a floured surface and divide in 2 equal halves. Form each into a ball.
• Working with one ball, roll the dough into a circle about 12-inches in diameter. Slightly melt the rest of the butter. (You don’t want it completely liquid, but you do want to be able to easily spread it.)  Brush half of the butter over the dough circle. 
• Using a pizza cutter, sharp knife, or pastry cutter, cut the dough into 12 equal wedges. Roll the wedges up, starting at the wide end and rolling to the point. Place on the prepared baking sheet with the tip on the bottom to prevent it from unrolling.*
• Repeat with the remaining dough and butter. Cover the baking sheets with clean kitchen towels and allow the rolls to rise again until doubled, about 45 minutes.
• Preheat the oven to 400ºF. Remove the towels and bake the rolls until they are golden brown, 12-15 minutes. If desired, brush with a little more butter when the rolls come out of the oven.

Recipe Notes:

*Because these rolls are filled with butter, they tend to unroll easier. I like to place them on the baking sheet with the tip under and on the side of the roll to keep them from unrolling while baking.

This recipe has been altered slightly from the recipe first posted here in 2011. The original recipe used shortening instead of butter in the bread dough. It also featured a cinnamon sugar version. To make these, simply sprinkle cinnamon and sugar over the butter before rolling the wedges up.

Recipe adapted from Poor Girl Gourmet

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1roll, Calories: 128kcal (6%), Carbohydrates: 17g (6%), Protein: 3g (6%), Fat: 5g (8%), Saturated Fat: 3g (19%), Cholesterol: 21mg (7%), Sodium: 87mg (4%), Fiber: 1g (4%), Sugar: 3g (3%)

Keywords: butterhorn rolls, homemade bread, homemade rolls