Homemade Butterhorn Rolls
Make Great Aunt Ella Mae's butterhorn rolls recipe for Thanksgiving! Learn how to shape soft yeast crescent rolls with make-ahead tips.
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Servings: 24 rolls
Calories: 185kcal
Equipment
- Pastry Wheel optional
- 2 13x18 Baking Sheets for 24 rolls
- Electric Stand Mixer optional
Ingredients
- 1 cup milk
- 1 tablespoon active dry yeast
- 1/2 cup salted butter* softened
- 1/2 cup pure cane sugar
- 1 teaspoon salt
- 3 eggs beaten
- 4 1/2 cups unbleached all-purpose flour
- 1/2 cup salted butter melted
Instructions
Scald the Milk (optional for softer rolls)
- 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.
- Whisk the active dry yeast into the milk once it’s cooled.*
Mix Up the Dough
- Combine the butter, sugar, and salt in a large mixing bowl. Mix on low if using an electric mixer.
- Dump the milk and yeast mixture to the butter mixture, mixing well.
- Mix in the beaten eggs.
- 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
- Stir in the remaining flour by hand, kneading it in the bowl until it forms a soft dough.
- 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.
Rolling Out the Dough
- Turn the butterhorn dough back out onto a well-floured work surface once it's doubled in size.
- Divide the dough into 3 equal portions.
- Roll each portion of dough into a roughly 9-inch circle with a rolling pin.
- Brush the circle with melted butter.
- Cut each circle into 12 wedge-shaped pieces. I like to use a pastry wheel for this.
Shaping Butterhorns
- Start at the wide outer edge of the dough wedge, and roll it lightly but firmly inward towards the point. Continue rolling until you reach the tip of the wedge.
- Place the roll point-side down on your baking sheet to secure the crescent shape, and brush 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.
- Let them cool a few minutes, then slice in half and lather with softened butter. Enjoy!
Video
Notes
*Or you can use shortening instead of butter.
*If you chose not to scald the milk, just pop it in the microwave at 30-second intervals, stirring in between each cycle, until it's just warm (110-115ºF) for the yeast.
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.
Nutrition
Serving: 1roll | Calories: 185kcal | Carbohydrates: 23g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 134mg | Fiber: 1g | Sugar: 4g
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