Homemade Butterhorn Rolls (Crescent-Shaped Dinner Rolls)

I’ve made these homemade butterhorn rolls since my kids were toddlers; they’re perfect for Thanksgiving, Christmas, and Easter! This recipe comes straight from my Great Aunt Ella Mae, and I’ll show you how to shape them along with my favorite make-ahead and freezing tips. These homemade crescent rolls are soft, fluffy, and buttery with flaky layers that remind me of a croissant (but so much easier).

Butterhorns are rolled out and shaped like a croissant, but the dough is a classic enriched yeast roll dough instead of a laminated pastry. Each rolled layer turns slightly crisp and golden-brown on the outside, while the interior stays soft and pillowy when you bite into it.

Why You’ll Love Aunt Ella Mae’s Butterhorn Rolls

• Croissant-Like Texture: Rolling the dough into butterhorns creates tender, flaky layers that bake up pillowy soft inside and golden-brown on top.
• Scalded Milk: I’ll show you how to quickly scald the milk in a saucepan on the stovetop as an optional trick to get softer, fluffier rolls with a taller rise. The gentle heating process breaks down the whey proteins which would otherwise inhibit gluten development.
• Make-Ahead Friendly: Prepare the dough ahead of time, let them rise overnight in the fridge, or freeze shaped, unbaked rolls so you can bake them fresh on Thanksgiving day.
• Family Recipe: I found this recipe on a recipe card from my Great Aunt Ella Mae, and it’s been a family favorite ever since.

Ingredient Notes

• Whole Milk – You can also use 2% milk or skim milk, but whole milk makes richer and softer butterhorns. I’ll show you how to scald it as an optional trick to make them even softer.
• Active Dry Yeast – You can also substitute with Instant Yeast 1:1.
• Salted Butter, softened – Adds flakiness and richness, similar to a croissant, except it’s creamed into the dough for a softer texture than most croissants.
• Cane Sugar – Granulated sugar works too.
• Sea Salt – Table salt works too.
• Whole Eggs, beaten – Eggs add structure, stability, and a rich golden color to the finished rolls.
• All-Purpose Flour – Bread flour works too if you want a slightly higher rise, but it can make them a little chewier. All-purpose flour is best if you want ultra-soft, pillowy dinner rolls.

How to Make Butterhorn Rolls

Making butterhorn dinner rolls is a fairly simple process. You don’t have to scald the milk, but it’s a quick and easy step that I like to do for the softest, fluffiest rolls with the highest rise possible.

Scald the Milk

1. Heat the milk in a medium saucepan, over medium-low heat on the stovetop, constantly stirring just until steam and bubbles start to form around the edges. You don’t want it to boil, so as soon as you see bubbles, remove it from the heat and let it cool about 10 minutes, or until it gets down to 110-115ºF, so it doesn’t kill your yeast.
2. Whisk the active dry yeast into the scalded milk once it’s cooled.

Mix Up the Dough

1. Combine the butter, sugar, and salt in a large mixing bowl. Mix on low if using an electric mixer.
2. Dump the milk and yeast mixture to the butter mixture, mixing well.
3. Mix in the beaten eggs.
4. Add half the flour, and beat the mixture for a couple minutes. If using an electric mixer, turn it up to medium.

Knead the Dough

1. Stir in the remaining flour by hand, kneading it in the bowl until it forms a soft dough.
2. Turn your dough out onto a well-floured work surface, like a countertop, and lightly knead it for a few minutes.

Transfer the dough back into the mixing bowl, cover it with a towel, and let it rise in a warm place about 3 hours. It’s done rising once it’s doubled in size.

Roll Out the Dough

When your dough has doubled in size, it’s ready to turn back out onto a well-floured work surface.

1. Divide the dough into 3 equal portions.
2. Roll each portion of dough into a roughly 9-inch circle with a rolling pin.
3. Brush the circle with melted butter.
4. Cut each circle into 12 wedge-shaped pieces. I like to use a pastry wheel for this.

Shaping Butterhorns

1. Start at the wide outer edge of the dough wedge.
2. Roll the dough lightly but firmly inward toward the point.
3. Continue rolling until you reach the tip of the wedge.
4. Place the roll point-side down on your baking sheet to secure the crescent shape.

Brush each crescent roll with melted butter.

Cover and let them rise ’til they have doubled in size. They should also feel very lightweight.

Baking Butterhorn Rolls

Bake at 425ºF for 10 to 12 minutes, or until a light golden-brown. Once they’ve cooled for several minutes, pile them up in a towel-lined bread basket, and serve alongside a stick of softened butter. Your guests can slice each one in half and spread with the butter as they please!

Make-Ahead & Storage Tips

• Can you make butterhorns ahead of time? Yes! Shape the rolls in a deep-dish cake pan or casserole dish, cover tightly with a lid or plastic wrap, and refrigerate overnight. Set them out a few hours before baking so they can finish rising, then bake as directed.
• How do you store butterhorn rolls? Store baked rolls in an airtight container or zip-loc bag at room temperature for up to 2 to 3 days. (If they start to go stale, they make a delicious base for French toast casserole!)
• Can you freeze butterhorns? Yes, you can freeze them baked or unbaked.
  • Unbaked: Shape rolls in a casserole dish, cover securely with plastic wrap and aluminum foil, and freeze for up to 4 weeks. Allow 2–3 hours to thaw and another 4–5 hours for their second rise before baking.
  • Baked: Cool completely and store in an airtight freezer bag or container for up to 3 months.

Recipe FAQs

More Bread & Roll Recipes

• Homemade Biscuit Mix
• Gluten-Free Hot Cross Buns
• Classic Glazed Donuts

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