Affiliate Statement and a Caveat
First off, a little caveat: within my articles you will find affiliate links, meaning if you buy them, I get a small commission. Your cost is not affected. In addition, I am an Amazon Associate and I earn from qualifying purchases on Amazon.
And yes, if I say that I recommend a product here, it means I truly believe it is a good product. I refuse to recommend any product that I have not researched and believe to be a good value.
Even better, I provide you with a very clear picture of the product, it’s use, and the probable value.
Earning your trust is important to me. I run this website myself and the commissions and donations help support the site.
Sound reasonable and fair enough? Let’s continue to the article.
Our butterhorn rolls recipe produces beautiful golden rolls that just melt in your mouth! Impress your family and friends when you place these on your table. You will find them incredibly easy to make. Go ahead- make them often. In fact, we encourage you to make them part of a weekly dinner. It will make the meal so special!
And if any remain after dinner, they make delicious breakfast accompaniments. Warm them or use at room temperature. Indeed, we love them with a bit of fruit or jam. In fact, we found this information on organic fruit choices that might interest you.
But don’t stop at breakfast fare. These fluffy rolls add flair to your luncheon, too. In fact, slice them horizontally and use as a delicate sandwich bread.
And now, our butterhorn rolls recipe
- 2 tbsp active dry yeast
- ¼ cup water 110-115°F
- 2 cups milk room temperature or slightly warmer
- 12 tbsp butter melted
- ½ cup sugar divided
- 1 large egg room temperature
- 1 tsp salt
- 6½ cups wheat flour see choices in Tips, below
- In your stand mixer bowl, dissolve 1 tbsp sugar in warm water. Add yeast and set aside until foamy, about 5 minutes.
- Add the milk, butter, sugar, egg, salt, and 3 cups flour to the yeast mixture. Beat on medium speed until smooth.
- Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
- Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. circle; cut each into 12 wedges. Roll up wedges from the wide ends. Place 2 in. apart on greased baking sheets, point side down. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350°F.
- Bake until golden brown, about 15-20 minutes. Remove from oven and immediately brush with additional melted butter.
- Remove from pans to wire racks to cool.
- Delicious warm or room temperature.
Tips for butterhorn rolls recipe:
- These can be made with a hand mixer if you don’t have a stand mixer. Your results will be similar.
- All ingredients should be at room temperature, except that the yeast water needs to be 110-115°F. Using cold ingredients will affect the end result.
- Our recipe calls for wheat flour. We use white wheat for these rolls. However, red wheat flour will also work. And, if you prefer use half wheat and half all-purpose flour. Of course, using only all-purpose flour will produce a nice, light roll but lacks the extra fiber and nutrients of whole wheat.
- These may also be baked the same day they are mixed. To do this, chill the dough for at least 2 hours. Then follow remaining instructions.
- Simply replace the milk with a plant-based milk. We find that soy or oat milk make good alternatives. In fact, some non-vegans find them more flavorful.
- Also, replace the butter with a plant-based butter or coconut oil. Either will produce delicious results.