Our family has been making these Butterhorn Rolls for as long as I can remember! And homemade breads are a great gift idea during the holidays! (Plus, get FREE printable gift tags to go with this gift when you download our FREE Homemade Christmas Gifts Guide!)
During the months of November and December, we’ll be highlighting some of our favorite homemade gifts! Download our FREE Homemade Gifts Guide to get recipes to 15+ easy-to-make gifts, plus printable gift tags to go with each gift!
Butterhorn Rolls — The Most Delicious Dinner Rolls Ever!
These are pretty much hands-down the most-delicious dinner rolls you’ll ever eat. And best of all? You can make up a batch or a double-batch ahead of time and then just pull out, thaw, and bake as many as you need for dinner. (They can be baked right away too if you prefer!)
This is one of our family’s very favorite recipes and these are served at least a few times per month at our family gatherings.
Butterhorn Roll ingredients
- 2 Tablespoons dry yeast, heaping
- 1/3 cup warm water (110-115 degrees)
- 9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
- 2 cups warm milk (110-115 degrees)
- 1 cup butter, melted
- 1 cup sugar (we substituted sucanat)
- 6 eggs
- 2 teaspoons salt
- 3-4 Tablespoons butter, melted
How to make Butterhorns
1. In a large mixing bowl, dissolve yeast in warm water.
2. To the yeast, add 4 cups flour, milk, 1 cup melted butter, sugar, eggs and salt and use and beat for 2 minutes, or until smooth.
3. Add enough remaining flour to form a soft dough.
4. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)
5. Form dough into a tight ball and place in a greased bowl, turning dough once to grease top.
6. Cover and let rise in a warm place until doubled (1-3 hours).
7. After dough has risen, punch it down and divide into four equal parts.
8. Roll each of the 4 parts into a 12-inch “circular disk” and brush with melted butter.
9. Cut each disk into 8 pie-shaped wedges.
10. Roll up each wedge from the wide (outside) edge to the tip of dough and pinch to seal.
11. Place rolls, top down, on baking sheets and freeze.
12. When frozen, place in freezer bags and keep frozen until needed.
TO BAKE:
1. Take out as many frozen rolls as you’ll need and place them on a greased baking sheet.
2. Thaw for five hours or until doubled in size.
3. Bake at 375 degrees until lightly browned (about 8-10 minutes).
4. Brush with melted butter as soon as they come out of the oven.
5. Serve immediately or cool on wire racks.
What to serve with this Butterhorns Recipe
Well honestly, you could serve just about anything with these delicious rolls!
They are a great side dish for beef, chicken, pork, and certainly any type of soup or stew.
Butterhorns are also a great addition to any lunch menu as they are delicious with deli meats and cheese, or even various dips and spreads.
Butter Horns Recipe Storage
If you happen to have any rolls leftover, let them cool completely and place them in an airtight food storage container or in a zip-top bag. Store them at room temperature or freeze them for later.
This Butterhorn Rolls recipe is a great gift idea!
If you’re looking for an easy homemade gift idea during the holidays, you can’t go wrong with homemade bread. And most people give sweet dessert breads, so this switches things up and is a great way to give a unique bread recipe to someone!
Download your free printable gift tags!
Want to add on Christmas gift tags to gift this to someone this holiday season? Go HERE to download printable gift tags designed for these Butterhorn Rolls!
Butter Horns Recipe
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Ingredients
- 2 tbs dry yeast heaping
- 1/3 cup warm water 110-115 degrees
- 9 cups flour (use any mixture of white or whole-wheat flour)
- 2 cups warm milk 110-115 degrees
- 1 cup butter melted
- 1 cup sugar
- 6 eggs
- 2 tsp salt
- 3-4 tbs butter melted
Instructions
-
In a large mixing bowl, dissolve yeast in warm water.
-
To the yeast, add 4 cups flour, 2 cups milk, 1 cup melted butter, sugar, eggs, and salt and use and beat for 2 minutes, or until smooth.
-
Add enough remaining flour to form a soft dough.
-
Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)
-
Form dough into a tight ball and place in a greased bowl, turning dough once to grease top.
-
Cover and let rise in a warm place until doubled (1-3 hours).
-
After dough has risen, punch it down and divide into four equal parts.
-
Roll each of the 4 parts into a 12-inch “circle”disk” and brush with melted butter.
-
Cut each disk into 8 pie-shaped wedges.
-
Roll up each wedge from the wide (outside) edge to the tip of dough and pinch to seal.
-
Place rolls, top down, on baking sheets and freeze.
-
When frozen, place in freezer bags and keep frozen until needed.
TO BAKE:
-
Take out as many frozen rolls as you’ll need and place them on a greased baking sheet.
-
Thaw for five hours or until doubled in size.
-
Bake at 375 degrees until lightly browned (about 8-10 minutes).
-
Brush with melted butter as soon as they come out of the oven.
-
Serve immediately or cool on wire racks.
Nutrition
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