Lightly golden brown on the outside and perfectly fluffy on the inside, these Butterhorns will become your family’s favorite go-to roll for all your soups, pastas, breakfasts, holiday events and much more.
- Light and fluffy texture
- Added hint of sweetness
- These rolls pair well with so many dishes
These golden brown, buttery delicious rolls are the perfect add-on for soups, chilis, pastas, breakfasts, holiday events and much more. Personally, we love to slather on some homemade jelly, make a fun breakfast sandwich, or make a ham sandwich with it from the leftovers at Thanksgiving. The possibilities are seriously endless here!
Back Story on These Rolls:
And for me this recipe is made all the more special, because my mother-in-law taught it to me over Thanksgiving one year. (This one in particular is yet another family favorite that is made year after year during the holidays). If I recall correctly, this recipe originated from the Mennonite colonies long ago, and since then it has been passed around time and time again, ultimately coming into the hands of my in-laws and their families. So I cannot take credit for this recipe, but because it’s a good one I want to continue to pass it along.
Ingredient Notes For These Butterhorns:
- Yeast – The yeast should get very high and poufy. If it does not, it is bad and you need new yeast.
- Eggs – Make sure the eggs are at room temperature.
- Pro Tip: Add the eggs to a bowl of warm water and let them sit until they reach room temperature.
- Flour – If you want to use an alternative flour, oat flour would be a great substitute. I do not recommend almond flour.
And, for more holiday side dish recipes, please give these a try:
- Delicious Mashed Sweet Potatoes
- Hearty Autumn-Harvest Salad with Apples
- Charred Balsamic Brussels Sprouts
- Sweet-Honey Glazed Rainbow Carrots
- Parsnip Purée with Garlic and Herbs
- 1 heaping T + 1 1/2 tsp Active Dry Yeast
- 1/4 cup + 2 tbsp Sugar
- 3/4 cup Medium Hot Water (hotter than lukewarm)
- 1 1/2 cups Milk, hot
- 1 1/2 sticks Land O Lakes Unsalted Sweet Butter, cubed
- 1 3/4 tsp Salt
- 3 Eggs, room temperature
- 7 cups Wheat Montana Natural White All-Purpose Flour
- Non-Stick Cooking Spray
- In a large glass measuring cup, add the yeast, 1 teaspoon sugar and hot water. Just let the mixture sit while prepping the other ingredients.
- Heat the milk in the microwave until hot, but not boiling. Add the cubed butter to the hot milk to allow the butter to melt; stirring until well combined. Then add 1/4 cup plus 1 tablespoon and 2 teaspoons sugar and the salt to the mixture.
- In a stand mixer, beat the 3 eggs. Add the milk mixture, 2 cups flour, and the yeast mixture slowly and mix until well combined.
- Continue to add and mix in 1 cup of flour at a time. Once the 7th cup has been added, mix on medium-low for a minute or so.
- Spray a very large tupperware bowl and lid with cooking spray. Add the dough, seal the lid and put in a sink of warm water. Let it rise for 1 hour.
- To roll out the Butterhorns, sprinkle flour on a countertop or pastry sheet. Divide the batter into 3 sections, rolling out one at a time into a round, squarish shape. With a pizza cutter, cut the dough into triangles and roll them up.
- Spray two, dark cookie sheets with cooking spray, add the Butterhorns and cover with cloth. Let it rise another 20-25 minutes (turn the oven to 200 degrees F and add the pans to the door of the open oven).
- Bake at 400 degrees F for 10-12 minutes. Yields: 45-55, depending on size
- Yeast: The yeast should get very high and poufy. If it does not, you need new yeast.
- Eggs: Add the eggs to a bowl of warm water and let sit until they reach room temperature.