My family calls these “Julie Rolls”. In the summer of 1995, I found the recipe in a Taste of Home magazine that my mom subscribed to. Since making them for the first time when I was 15 years old, I would estimate I’ve made them at least fifty times. My extended family gathers together for big dinners quite a bit, and when I bring these rolls, they make me feel like I’m their hero. They make quite a fuss over them, and if I’m being honest, I never get tired of the compliments!
They are not hard to make, in fact, you probably have all the ingredients on hand, and the only tools you need are a big bowl, wooden spoon, rolling pin and pizza cutter. I’ve never used an electric mixer, and I think this is why they are so incredibly tender. The secret to making these rolls turn out just right are to have your ingredients at the right temperature, and to get to know what the dough should feel like when it’s right.
I don’t usually try to capture each step involved in my recipes, but this time I was careful to show you more of the process. I really want you to make these rolls, fall in love with them, and be a hero to whomever you share them with!
This recipe requires that the dough be refrigerated for at least 6 hours before you roll it out. This is what it will look like all puffed up when you take it out of the fridge.
Then you punch it down and divide it into two equal parts.
Dust your work surface and the top of the dough with a good bit of flour. So frustrating when your dough sticks! Take one half of your dough, shape it into a round disk, and then roll it out into a 12 inch circle.
Cut the circle into four quarters, and then each quarter into three wedges. A pizza cutter is perfect for this.
Starting with the wide end of the wedge, roll it up toward the point.
Place them on a baking sheet with the point tucked underneath. Repeat this process with the other half of the dough, and then cover both baking sheets with a clean dish towel, and let the dough rise for one hour.
Preheat your oven to 350 degrees, and bake them for 12-15 minutes. The tops will be golden brown.
So they will live up to their name, brush each roll with melted butter. True confession: Sometimes I do two coats.
Do sneak and eat one while it’s still warm. They absolutely melt in your mouth.
You will adore these rolls, and your friends and family will beg you to make them again, and again. And you won’t mind at all.
You’ll get so good at making them that you don’t even need to look at the recipe. And everyone will start calling these “Lisa Rolls” or “Betty Rolls” or “Susie Rolls” or whatever your sweet little name is. And you will be a hero!Print
The Best Butterhorn Rolls
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 44 minutes
- Yield: 2 dozen 1x
- Category: Bread
- Method: Bake
- Cuisine: American
These Butterhorn Rolls will absolutely melt in your mouth!
- 1/4 ounce packet (2 1/4 teaspoons) active dry yeast
- 2 tablespoons warm water
- 2 cups warm milk (I use whole)
- 1/2 cup sugar
- 1 egg beaten
- 1 teaspoon salt
- 6 cups flour, divided
- 3/4 cup plus 2 tablespoons butter, melted (will be used separately)
- In a large bowl, dissolve the yeast into the warm water. Let the yeast sit and proof for about 3 minutes. Then pour in the milk and stir.
- Add the sugar and egg and mix.
- Add 3 cups of flour and salt, and mix.
- Add 3/4 cup melted (should be warm, not hot) butter and mix, then add 3 more cups of flour mixing well between each one. Sometimes it works best to use clean hands for the final mixing. The dough should still be a bit sticky, but pulling away from the side of the bowl. If you need to add an additional 1/4 or 1/2 cup of flour, that is okay.
- Pour the dough out onto a large piece of plastic wrap.* Wrap well and then place into a gallon size Zip-loc bag (do not remove all the air) and refrigerate for at least 5 hours or overnight.
- Remove dough from plastic wrap and punch it down.
- Divide the dough into two equal parts.
- Roll each part out one at a time into a 12 inch circle on a well floured surface. Sprinkle additional flour over the top of the dough.
- Using a pizza slicer, cut the dough into four quarters, and then each quarter into three wedges**
- Starting at the wide end, roll them up. Place the rolls on a greased or Silpat lined baking sheet. I usually do two baking sheets with 12 rolls each.
- Cover the rolls with a clean dishcloth and let them rise for one hour.
- Preheat oven to 350 degrees.
- Bake for 12-15 minutes, or until the tops are golden brown.
- Remove to a cooling rack and brush with remaining 2 tablespoons of melted butter.
Slightly adapted from Taste of Home. *You may find it easier to just put the dough in a large, greased bowl covered with plastic wrap when refrigerating. If it rises enough, it can burst through the plastic wrap. ** If you would like to make 32 smaller rolls instead of 24 larger, cut each circle of dough into 16 triangles, and watch the rolls closely in the oven. They may need 1-2 less minutes to bake.
- Serving Size: 1 Roll
- Calories: 204
- Sugar: 4.3g
- Sodium: 156mg
- Fat: 7.6g
- Saturated Fat: 4.6g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.3g
- Carbohydrates: 29g
- Fiber: 0.9g
- Protein: 4.4g
- Cholesterol: 27mg
Keywords: the best butterhorn rolls, butterhorn rolls, homemade rolls, rolls
I made your rolls for Christmas Eve dinner and they were a huge hit! Thank you!
I only used half of the dough and then used the remaining half the next day, for pigs-in-blankets. The first batch resulted in HUGE rolls and I needed to bake them a few minutes longer. I divided the second batch into 24 small rolls and liked them even more that way. From now on, I will divide into 4 dozen, instead of 2 dozen as recommended. This will be our favorite for years to come. Thanks again!
That’s wonderful Tatyana… I make them smaller too sometimes. Glad you were able to adapt the recipe to your liking.
I made these for Thanksgiving today and they were amazing!! Thank you!!
I brushed melted butter on one side of the dough disks after rolling out, prior to cutting and rolling into cresents.
Wonderful idea Cynetta! Glad you enjoyed.
Syl M. says
If I use only half the dough after refrigerating overnight, could I punch down the the remaining dough and refrigerate it again to use the following day or two?…or would it be better to make only half the recipe?
Hi! You could definitely try using some dough, and then using the rest a few days later. But I can’t say for sure because I haven’t tried it. Let me know how it goes if you try it.
What do you think about using these for pigs in a blanket? Would it work?
I think that would be soo good! It is a slightly sweet dough. Let me know what you think if you try it!
I definitley will…these rolls are amazing…thank you for sharing!!!
Thank you, Elaine!
I have been making homemade butterhorns every year for Thanksgiving for the last 12 years. I stumbled upon this recipe 3 years ago and have never looked back! Everyone in my family devours them – these rolls are so buttery and flaky! But I especially like how easy they are to make compared to most recipes. Thanks for posting!
I’m so glad you all love them too! Happy Thanksgiving, Kate!
Siv Lyngstad says
Just made these, as this is the closest thing I found to the “horn” my Norwegian grandmother makes (and because I really liked your website!).
I brushed with egg instead of butter, just because that’s what she does 🙂 Works great!
Report: They are amazing! Mouth-watering and look just like in the picture! Just like gramma used to make!!!
These were turned out to be fantastic. Definitely my go-to recipe from now on.
These rolls are super delicious and turn out giant! Just a heads up to anyone wanting to make these that you may have to “burp” your bag in the refrigerator a few times so it doesn’t burst on you!
Thanks so much for posting this delicious recipe! It will be well used at our house (:
Lauren Gibson says
These rolls have definitely become my go to for any special meal. Have you ever tried freezing the dough to use for a later date? I was making them for an event and made way too much dough. I don’t need them right now so I’d love to save the dough for later.
I did try freezing the dough (shaped) and they did not rise well. I would recommend using up the remaining dough to bake them into rolls, then freeze the baked rolls. When you are ready to serve them, heat them back up in the oven for a short time covered with foil.
Traci London says
These are my favorite!!
A couple of times I have spooned some spinach artichoke dip onto the larger end of the triangle before rolling up. Makes a delicious appetizer!!
Thank you soooo much for sharing this recipe! I have been using it for years now! Never disappoints.