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My family is so important to me. I draw so much inspiration from my mom, grandmas, and everything they have taught me. The holidays are always a time to cherish those traditional moments and dishes that bring the family together. For me, butterhorns are one of those items. First, my grandma, then my mom, have always made these for family gatherings. These are soft and light dinner rolls that are melt-in-your-mouth delicious and full of buttery flavor. They have been a family staple for years, and I hope they become one for yours as well. I love to bake with mom, and having her help me bring you this recipe was such a joy!
These freeze well and can be made one week in advance and frozen in an airtight container. Bring to room temperature and warm just before serving. These will definitely need to be passed around for seconds and probably even thirds! Enjoy the holiday season and the warm family memories it brings!
More Dough Recipes
- Beer bread
- Herb cheese biscuits
- Homemade stromboli
- No-fail dilly bread
- Easy pizza dough
- Hearty grain bread
Have I Convinced You to Make This Recipe?
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Butterhorns
Ingredients
- 1 cup whole milk warmed to 100°F to 110°F
- 8 tablespoons (1 stick) unsalted butter room temperature
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 2 ¼ teaspoons (1 package) instant yeast
- 3 large eggs beaten
- 4 ½ cups all-purpose flour
- 6 tablespoons salted butter melted (for brushing)
Instructions
- Add the milk, butter, sugar, and salt to the bowl of a stand mixer fitted with a dough hook. Mix until the butter and sugar are dissolved, 4-6 minutes.8 tablespoons (1 stick) unsalted butter, ½ cup granulated sugar, 1 teaspoon kosher salt, 1 cup whole milk
- Add beaten eggs, flour, and the instant yeast. Using the dough hook, knead the dough on medium speed until it is smooth and beginning to pull away from the sides of the bowl, 6-8 minutes. The dough will be soft and slightly tacky.3 large eggs, 4 ½ cups all-purpose flour, 2 ¼ teaspoons (1 package) instant yeast
- Knead the dough into a smooth ball and place it in a large oiled bowl to rise. Cover and put the bowl in a warm place to rise until doubled, about 1 to 1 ½ hours.
- Once risen, punch down the dough and cut it in thirds. Shape each third into a ball and knead out any air bubbles. Roll out each dough ball to a 15-inch circle (about ¼-inch thick) on a lightly floured surface. Brush with melted butter, then cut into 12 triangles, as one would for a pizza. Start by cutting in quarters, then each quarter into three triangles. Take one triangle, stretch the end slightly, then roll up tightly. Pinch the ends to create a seal, then place the pinched end down on a parchment-lined baking sheet. Let the prepared butterhorns rise until they are about doubled in size (about 1 to 1 ½ hours). For a total of three sheet pans with 12 butterhorns each.
- Place into a preheated 350°F oven and bake for 8-15 minutes, switching racks and watching carefully to ensure the tops and bottoms do not overbake but turn lightly golden.
- Remove from the oven and brush with melted butter. Let cool but serve warm.6 tablespoons salted butter
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
My mom made crescent rolls (butterhorns) for the holidays that I LOVED.
I would fill up on them, and not have room to eat anything else. She got a bit fed up dealing with yeast and her recipe wasn’t always reliable. I told her I would try to find a better one, and found Kaleb’s family recipe. This is ABSOLUTELY worth the time to make, and it is very nice dough to handle. They taste GREAT and will be on our menu for Christmas dinner. The youtube video Kaleb posted with his mom is very helpful.
OMG, I am in heaven! I made these tonight to see if they would turn out good for Thanksgiving, and let me just say, this is the best I’ve ever had. They were so soft, and the taste was amazing! I was worried, because I live at high altitude, but they turned out perfect! Thank you for such a great recipe, I will never make another roll recipe again. No need to look anywhere else with this recipe!
I love watching you and your mom baking together. I followed your video to the letter and the rolls came out soft and flaky. My family will love these at the Thanksgiving table!
Can I refrigerate the rolls before baking & bake the next day?
Hi, I love to watch you and your recipes! I make your butter horns. They are wonderful. I have a recipe from my mom, who got it from her mom. Your recipe is almost the same one. They are fantastic!! Thanks for the great recipes!! Family recipes are the best! I’m going to try your lemon pie for Easter!
My mom used to make these at holidays, too. I had lost the recipe! Love this recipe. The only thing I would change is to use egg wash on top before you bake them and they get a beautiful golden color! Thanks. Our Christmas Day will be complete with these rolls! Brings back memories! ❤️
I love your recipes and I am new to making bread I don’t have rapid rise yeast. So my question is, it took A lot of effort to roll them out. What did I do wrong? The rolls were, are delicious but I feel like I made an error some where?
First trying these and we loved them!! I normally make Parker rolls but the video got me to trying something different. Love the traditions shared with your family!
Do you have to freeze them if you make them the night before serving?
I made this recipe last year and it was the hit of the meal! My granddaughter came over to help me. We are making it a tradition! Not only are we making butterhorns but we are making the pumpkin ice box cake as well. Happy thanksgiving Kaleb to you and your family!