Perfectly Buttery Butterhorn Rolls: Your New Favorite Dinner Roll Recipe

There’s nothing quite like the aroma of freshly baked bread wafting through your home, and these **Butterhorn Rolls** deliver that comforting experience every single time. Simple, yet incredibly rich and buttery, these rolls are destined to become a staple on your dinner table. They strike the perfect balance between ease of preparation and sensational flavor, proving that homemade doesn’t have to mean complicated. Get ready to impress your family and friends with these wonderfully soft and utterly delicious rolls!

A collection of reliable dinner roll recipes is invaluable for any home cook, and these butterhorn rolls are a fantastic addition. While you’re here, why not explore other favorites like the renowned Lion House Rolls or my personal top pick for easy dinner rolls? But first, let’s dive into the buttery goodness of these irresistible butterhorns!

For me, the act of making bread is more than just a culinary task; it’s a truly therapeutic experience. There’s an undeniable magic in combining simple ingredients, nurturing yeast, and watching dough transform into something truly wonderful. This profound satisfaction is precisely why I seize every opportunity to bake rolls from scratch. The process, from kneading the dough to witnessing its majestic rise, is deeply rewarding.

If the thought of working with yeast has ever seemed daunting, this butterhorn roll recipe is specifically designed to alleviate those fears. It’s incredibly straightforward and forgiving, making it an excellent choice for novice bakers. While the initial steps might feel a little intimidating, rest assured it’s far less complicated than you might imagine. The joy of pulling a batch of perfectly golden, homemade bread from the oven, knowing you created it from start to finish, is an unparalleled feeling. This recipe isn’t just a guide; it’s an invitation to conquer your baking fears and discover a new passion!

Key Ingredients for Perfect Butterhorn Rolls

Creating exceptionally flavorful butterhorn rolls begins with understanding the role each ingredient plays. Here’s a breakdown of what you’ll need and why it’s important:

• Milk: I typically opt for 2% milk, which provides a lovely richness without being overly heavy. However, this recipe is quite flexible! Feel free to use whole milk for an even more decadent roll, or a plant-based alternative like almond milk or cashew milk for dietary preferences. Milk contributes to the tenderness and overall richness of the dough, making the rolls soft and moist.
• Sugar: Beyond just adding a subtle hint of sweetness that makes these rolls so appealing, sugar is crucial for activating the yeast. It acts as food for the yeast, helping it to ferment and produce the gases that make your rolls light and airy. It also aids in browning the crust beautifully, giving it that inviting golden hue.
• Butter: As the name “butterhorn” suggests, butter is a star ingredient here! I highly recommend using unsalted butter. This gives you complete control over the total salt content in your recipe, allowing you to fine-tune the flavor. If you only have salted butter on hand, remember to reduce the added salt slightly to avoid an overly salty taste. Butter is incorporated into the dough for flavor and tenderness, and generously spread between layers for that signature flaky, melt-in-your-mouth texture.
• Salt: A crucial flavor enhancer, salt also plays a vital role in controlling yeast activity. Without it, yeast can become overactive, leading to a dough that rises too quickly and results in an undesirable, crumbly texture. Salt also strengthens the gluten in the flour, which contributes to the rolls’ structure. I prefer kosher salt for its clean taste and coarser crystals, but sea salt is also an excellent choice.
• Water: The temperature of your water is paramount for yeast activation. Aim for warm water, ideally around 100°F (38°C). Water that’s too hot will kill the delicate yeast, preventing your dough from rising at all. Conversely, water that’s too cold will simply slow down the yeast’s activity, meaning your dough will take much longer to rise and may not achieve its full potential. A kitchen thermometer is a baker’s best friend here!
• Yeast: This recipe uses active dry yeast, a common and reliable choice for bread making. It requires proofing (activating in warm water) before being added to the main ingredients. If you have instant yeast, you can technically mix it directly with the flour, though a quick proof still helps ensure it’s active. Yeast is the leavening agent that gives these rolls their soft, fluffy texture and characteristic rise.
• Flour: All-purpose flour is my go-to for these rolls, as it’s readily available in most kitchens and yields fantastic results. Its moderate protein content develops enough gluten for a good rise and a tender crumb. For an even chewier roll with a slightly more robust structure, you could experiment with bread flour, which has a higher protein content. Just be aware it might absorb liquids differently.
• Egg: Just one large egg is needed for this recipe. The egg adds richness, helps bind the ingredients, contributes to the beautiful golden color of the crust, and provides additional structure to the rolls, making them more tender and moist.

How to Bake Irresistible Butterhorn Rolls: A Step-by-Step Guide

Follow these detailed instructions to create fluffy, buttery rolls that will be the highlight of any meal. Precision and patience are key to perfect homemade bread!

1. **Prepare Your Bowl:** Begin by lightly greasing a large bowl with a little oil, ensuring all internal surfaces are coated. This will be where your dough rises, and greasing it prevents sticking and helps ensure an easy transfer later. Set it aside.
2. **Warm the Milk:** In a small saucepan, gently warm the milk over medium heat. You want it just warm enough to start forming small bubbles around the edges – don’t let it boil! This temperature helps dissolve the butter and sugar and creates an ideal environment for the yeast later, without being too hot.
3. **Combine Wet Ingredients (Part 1):** Transfer the warmed milk to the bowl of a stand mixer (or a large mixing bowl if you’re kneading by hand). Add 4 tablespoons of the butter (the remainder will be used for layering), the sugar, and the salt. Mix these ingredients thoroughly until the butter starts to melt and the sugar and salt dissolve. Allow this mixture to cool slightly to a lukewarm temperature (around 100-110°F or 38-43°C) before adding yeast, as hotter temperatures will kill the yeast.
4. **Activate the Yeast:** While the milk mixture cools, combine the warm water (remember, around 100°F) with the active dry yeast in a separate small bowl. Stir gently and let it sit undisturbed for about 5 minutes. You’ll know the yeast is active and healthy when it becomes visibly foamy and bubbly on the surface. This step is crucial for light and airy rolls and confirms your yeast is alive and ready to work!
5. **Initial Flour Addition:** Once your milk mixture is lukewarm and your yeast is bubbly, add 1 1/2 cups of the all-purpose flour to the mixer bowl. Mix on a low speed until just combined, forming a loose, shaggy dough. Scrape down the sides of the bowl as needed to ensure even mixing.
6. **Incorporate Egg and Yeast:** Pour the activated yeast mixture and the large egg into the mixer bowl. Mix everything together on medium-low speed. Continue mixing until the egg yolk’s yellow color is completely incorporated into the dough, ensuring a uniform consistency and richness throughout.
7. **Gradual Flour Addition & Kneading Initiation:** Gradually add the remaining flour, about half a cup at a time, mixing after each addition. Continue this process until the dough begins to pull cleanly away from the sides of the bowl. At this point, the dough should be slightly sticky but manageable and not overly dry.

8. **Knead the Dough:** If using a stand mixer, switch to the dough hook attachment. Knead the dough for 5-7 minutes on medium speed until it’s smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing). This develops the gluten, essential for the rolls’ structure. If kneading by hand, transfer the dough to a lightly floured surface and knead for 8-10 minutes, using a push-fold-turn motion, until it reaches the same smooth and elastic consistency.
9. **First Rise (Bulk Fermentation):** Form the kneaded dough into a ball and place it in your previously greased bowl. Turn the dough once to ensure it’s lightly coated with oil, preventing a dry crust from forming. Cover the bowl snugly with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free area of your kitchen (like an oven with just the light on, or a sunny spot). Let the dough rise until it has truly doubled in size, which typically takes about 1 1/2 to 2 hours, depending on your room temperature and yeast activity.
10. **Prepare Baking Sheets:** While the dough is completing its first rise, line two large baking sheets with parchment paper or lightly grease them. This prevents sticking and makes cleanup much easier, ensuring your beautifully shaped rolls don’t get stuck.
11. **Divide the Dough:** Once risen, gently punch down the dough to release the accumulated air. Transfer it to a lightly floured surface and divide it into two equal halves. Form each half into a smooth ball, ready for rolling.
12. **Roll and Butter:** Take one ball of dough and roll it out into a perfect 12-inch circle using a rolling pin. Aim for even thickness. Next, slightly melt the remaining butter. You don’t want it completely liquid; a soft, spreadable consistency is ideal for layering. Generously brush half of this melted butter evenly over the entire surface of the rolled-out dough circle, right to the edges.

13. **Cut and Shape:** Using a pizza cutter, a sharp knife, or a pastry cutter, cut the buttered dough circle into 12 equal wedges, much like slicing a pizza. Starting from the wide outer edge of each wedge, roll it tightly towards the pointed center. This creates the classic “butterhorn” shape, showcasing the buttery layers.
14. **Arrange on Baking Sheet:** Place the shaped rolls on your prepared baking sheets, ensuring the pointed tip is tucked firmly underneath the roll and slightly to the side. This simple trick helps prevent the rolls from unrolling during baking, preserving their beautiful crescent shape intact. Allow for some space between rolls for expansion. Repeat steps 11-14 with the second half of the dough and the remaining butter.
15. **Second Rise (Proofing):** Cover the baking sheets with clean kitchen towels and return them to your warm, draft-free area. Allow the rolls to undergo their second rise (proofing) until they have doubled in size again, which usually takes about 45 minutes to 1 hour. This final rise ensures light and fluffy rolls with a tender crumb.
16. **Bake to Golden Perfection:** While the rolls are proofing, preheat your oven to 400°F (200°C). Once the rolls have doubled in size, carefully remove the towels. Bake them in the preheated oven for 12-15 minutes, or until they turn a beautiful golden brown on top and sound hollow when lightly tapped on the bottom. Rotate baking sheets halfway through for even browning.
17. **Optional Butter Finish:** For an extra touch of indulgence and a glossy finish, immediately after removing the rolls from the oven, brush them generously with a little extra melted butter. This adds shine, enhances the buttery flavor, and keeps the crust wonderfully soft. Serve warm and enjoy these delectable homemade treats!

Expert Tips & Clever Tricks for Butterhorn Success

Even though these butterhorn rolls are forgiving, a few expert tips can elevate your baking experience and ensure perfect results every time, turning you into a confident bread maker:

• **Preventing Unrolling:** As these rolls are generously layered with butter, they have a natural tendency to unroll during baking. To combat this common issue, always place them on the baking sheet with the pointed tip tucked firmly underneath and slightly to the side of the roll. This acts as an anchor, holding their elegant crescent shape beautifully as they bake and puff up.
• **No Stand Mixer? No Problem!** Don’t let the lack of a stand mixer deter you from making these incredible rolls. You can easily prepare the dough by hand. Simply use a large, sturdy mixing bowl and a wooden spoon for the initial mixing of ingredients. Once the dough comes together, transfer it to a lightly floured surface and knead it by hand for 8-10 minutes. The kneading process is therapeutic and will build those arm muscles!
• **Customize Your Roll Size:** This recipe yields 24 medium-sized rolls, which are perfect for a standard family dinner. If you prefer larger, more substantial rolls for a bigger crowd or heartier appetites, simply divide each half of the dough into 8 wedges instead of 12. Remember that larger rolls might require an extra minute or two in the oven to bake through completely and achieve that golden crust.
• **The Final Butter Brush:** For an irresistible finish and an extra boost of rich, buttery flavor, brush the hot rolls with a little extra melted butter immediately after they come out of the oven. This not only adds a beautiful shine but also keeps the crust wonderfully soft and enhances the overall aroma and taste.
• **Cinnamon Sugar Variation:** Craving a sweeter treat or a delightful breakfast pastry? The original recipe inspiration often included a delicious cinnamon-sugar version. To recreate this, after you’ve spread the butter over the rolled-out dough circle, generously sprinkle a mixture of cinnamon and sugar over the butter before rolling up the wedges. These make fantastic breakfast additions or even a simple dessert.
• **Storing Leftovers:** Store any leftover butterhorn rolls in an airtight container or a large zip-top bag at room temperature for up to 2-3 days. To keep them fresh longer, you can wrap individual rolls in plastic wrap before placing them in the container.
• **Freezing Dough for Future Baking:** To enjoy fresh rolls anytime without starting from scratch, you can freeze the shaped, unbaked rolls. Place the shaped rolls on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container for up to 2-3 weeks. When ready to bake, thaw overnight in the refrigerator, then let them come to room temperature and rise as usual before baking as directed.
• **Freezing Baked Rolls:** Fully baked and cooled butterhorn rolls also freeze beautifully. Wrap them tightly in plastic wrap and then in aluminum foil, or place them in a heavy-duty freezer-safe bag. They can be frozen for up to 1 month. To reheat, thaw at room temperature and warm gently in a preheated oven (around 300°F/150°C) for 5-10 minutes until soft and warm throughout.
• **Troubleshooting Dense Rolls:** If your rolls turn out dense or fail to rise properly, it’s often due to inactive yeast, insufficient kneading, or not allowing enough time for rising. Ensure your water temperature is correct (not too hot, not too cold) for yeast activation, knead until the dough is truly smooth and elastic, and always allow the dough to visibly double in size for both rises in a warm, draft-free environment.

Explore More Delightful Dinner Roll Recipes

If you’ve enjoyed baking these buttery and tender butterhorn rolls, you’ll love expanding your repertoire with these other fantastic dinner roll recipes. Each offers a unique flavor and texture, perfect for any occasion:

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

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Butterhorn Rolls Recipe

Rating: 5 out of 5 stars (based on 2 votes)

Author: Deborah Harroun

Prep Time: 20 minutes

Cook Time: 15 minutes

Raising Time: 2 hours 45 minutes

Total Time: 3 hours 20 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.

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

1. Grease a large bowl with oil and set aside.
2. In a small saucepan over medium heat, warm the milk just until it starts to steam.
3. 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 to a lukewarm temperature (around 100-110°F).
4. Meanwhile, mix the warm water and the yeast together in a small bowl. Allow the yeast to dissolve and bubble up for 5 minutes, indicating it is active.
5. 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.
6. Continue to add the remaining flour gradually until the dough starts to pull away from the sides of the mixer. Switch to the dough hook and knead for 5-7 minutes. If kneading by hand, transfer the dough to a floured surface and knead for 8-10 minutes until it is smooth and elastic.
7. Form the dough into a ball and place it 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 warm, draft-free area. Let it rise until doubled in size, typically 1 1/2 to 2 hours.
8. When the dough has risen, line 2 baking sheets with parchment paper or lightly grease them. Set aside.
9. Transfer the dough to a lightly floured surface and divide it into 2 equal halves. Form each into a smooth ball.
10. Working with one ball, roll the dough into a circle approximately 12-inches in diameter. Slightly melt the rest of the butter until it’s spreadable but not completely liquid. Brush half of this butter over the dough circle.
11. Using a pizza cutter, sharp knife, or pastry cutter, cut the buttered dough into 12 equal wedges. Roll each wedge up, starting from the wide end and rolling towards the point. Place the rolls on the prepared baking sheet with the pointed tip tucked underneath to prevent unrolling during baking.
12. 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 to 1 hour.
13. Preheat the oven to 400ºF (200°C). Remove the towels and bake the rolls for 12-15 minutes, or until they are golden brown. If desired, brush with a little more melted butter when the rolls come out of the oven.

Recipe Notes:

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

This recipe has been updated and slightly altered from a version first posted here in 2011. The original recipe sometimes used shortening instead of butter in the bread dough. It also featured a delicious 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 is 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: 1 roll

Calories: 128 kcal (6%)

Carbohydrates: 17g (6%)

Protein: 3g (6%)

Fat: 5g (8%)

Saturated Fat: 3g (19%)

Polyunsaturated Fat: 0g

Trans Fat: 0g

Cholesterol: 21mg (7%)

Sodium: 87mg (4%)

Fiber: 1g (4%)

Sugar: 3g (3%)

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