Homemade Butterhorn Dinner Rolls: A Step-by-Step Recipe for Soft, Flaky Perfection

Butterhorn dinner rolls. The name itself evokes images of cozy holiday gatherings, warm bread baskets, and that irresistible buttery aroma wafting through the air. These crescent-shaped delights are a classic for a reason – their delicate, flaky layers and rich flavor make them the perfect accompaniment to any meal. While they might seem intimidating to make at home, this step-by-step recipe breaks down the process, ensuring you achieve soft, buttery, and utterly delicious butterhorn rolls every single time.

Forget the store-bought rolls this year. With a little patience and attention to detail, you can create homemade butterhorn rolls that will impress your family and friends. Get ready to transform your kitchen into a bakery and experience the joy of crafting these irresistible treats from scratch.

## What Makes Butterhorn Rolls Special?

Butterhorn rolls stand out from other dinner rolls due to their distinctive shape and texture. The crescent shape isn’t just for aesthetics; it contributes to the roll’s unique flakiness. The dough is rolled out into a circle, cut into wedges like a pizza, and then rolled up from the wide end to the point. This rolling technique creates multiple layers of dough, which, when baked, separate and create a tender, flaky crumb.

Furthermore, the generous amount of butter incorporated into the dough (both in the dough itself and brushed on during shaping) contributes to the rolls’ rich, buttery flavor and soft texture. The slight tang from the yeast adds another layer of complexity, making these rolls truly special.

## Ingredients You’ll Need:

Before you begin, gather all your ingredients. It’s always helpful to have everything measured and ready to go. This recipe uses simple ingredients that you likely already have in your pantry.

* **All-Purpose Flour:** 5 cups (approximately 600g), plus more for dusting. The foundation of our rolls. Use a good quality all-purpose flour for best results. Bread flour can also be used for a chewier texture, but all-purpose will give you the classic soft roll.
* **Active Dry Yeast:** 2 1/4 teaspoons (one packet). This is what makes the dough rise and gives the rolls their airy texture. Ensure your yeast is fresh by proofing it before adding it to the dough (see instructions below).
* **Granulated Sugar:** 1/4 cup (50g). Sugar feeds the yeast, aids in browning, and adds a touch of sweetness to the rolls.
* **Salt:** 1 teaspoon (6g). Salt enhances the flavor of the rolls and controls the yeast activity.
* **Milk:** 1 cup (240ml), warmed to lukewarm (around 110°F/43°C). Warm milk activates the yeast and helps create a soft dough. Make sure the milk isn’t too hot, as it can kill the yeast.
* **Water:** 1/2 cup (120ml), warmed to lukewarm (around 110°F/43°C). Similar to milk, warm water helps activate the yeast.
* **Butter:** 1/2 cup (113g), unsalted, melted. Melted butter adds richness and flavor to the dough and helps create a tender crumb.
* **Egg:** 1 large. The egg adds richness, moisture, and structure to the dough.
* **Butter, Melted (for brushing):** 1/4 cup (56g), unsalted. This is for brushing the rolls before baking and after, creating a beautiful golden crust and adding extra buttery flavor.

## Equipment You’ll Need:

* **Large Mixing Bowl:** For mixing the dough. A stand mixer is helpful, but you can also mix the dough by hand.
* **Measuring Cups and Spoons:** For accurate measuring.
* **Liquid Measuring Cup:** For measuring liquids.
* **Baking Sheet:** For baking the rolls.
* **Parchment Paper:** To line the baking sheet and prevent the rolls from sticking.
* **Rolling Pin:** For rolling out the dough.
* **Pizza Cutter or Sharp Knife:** For cutting the dough into wedges.
* **Clean Kitchen Towel:** For covering the dough while it rises.
* **Pastry Brush:** For brushing the rolls with melted butter.

## Step-by-Step Instructions:

Here’s a detailed guide to making perfect butterhorn dinner rolls:

**Step 1: Proof the Yeast**

This step ensures that your yeast is active and will properly leaven the dough. In a small bowl, combine the warm milk, warm water, and granulated sugar. Sprinkle the active dry yeast over the mixture. Let it stand for 5-10 minutes, or until the yeast is foamy and bubbly. This indicates that the yeast is alive and well. If the yeast doesn’t foam, it’s likely expired and you’ll need to use fresh yeast.

**Step 2: Combine Wet Ingredients**

In a large mixing bowl (or the bowl of your stand mixer), combine the melted butter and the egg. Whisk them together until well combined. Add the proofed yeast mixture to the bowl and mix gently to incorporate.

**Step 3: Add Dry Ingredients**

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until a shaggy dough forms. Be careful not to add all the flour at once, as the amount of flour needed may vary depending on the humidity and other factors.

**Step 4: Knead the Dough**

Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook attachment on medium speed for 6-8 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time, until it reaches the desired consistency.

Kneading develops the gluten in the flour, which gives the rolls their structure and chewiness. Properly kneaded dough will be smooth, elastic, and will spring back when gently poked.

**Step 5: First Rise**

Place the kneaded dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. The rising time will depend on the temperature of your room. A warm environment will help the dough rise faster.

**Step 6: Shape the Rolls**

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough in half. Roll out one half of the dough into a 12-inch circle (approximately 30cm). Brush the entire surface of the dough with melted butter. Use a pizza cutter or sharp knife to cut the circle into 12 equal wedges. Starting at the wide end of each wedge, roll it up tightly towards the point. Place the rolled-up crescent on a baking sheet lined with parchment paper, with the point tucked underneath.

Repeat the process with the remaining half of the dough. Ensure that the rolls are evenly spaced on the baking sheet.

**Step 7: Second Rise**

Cover the shaped rolls with a clean kitchen towel and let them rise in a warm place for another 30-45 minutes, or until they have puffed up slightly. This second rise allows the rolls to develop their light and airy texture.

**Step 8: Bake the Rolls**

Preheat your oven to 375°F (190°C). Brush the tops of the rolls with melted butter. Bake for 12-15 minutes, or until the rolls are golden brown. Keep a close eye on them, as baking times may vary depending on your oven.

**Step 9: Butter and Serve**

Once the rolls are out of the oven, immediately brush them with more melted butter. This gives them a beautiful sheen and adds even more buttery flavor. Let the rolls cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm and enjoy!

## Tips for Perfect Butterhorn Rolls:

* **Use Fresh Yeast:** As mentioned earlier, ensure that your yeast is fresh by proofing it before adding it to the dough. Expired yeast will not properly leaven the dough, resulting in dense, flat rolls.
* **Don’t Overheat the Milk and Water:** The ideal temperature for the milk and water is around 110°F (43°C). If the liquids are too hot, they can kill the yeast.
* **Don’t Over-Knead the Dough:** Over-kneading can result in tough rolls. Knead the dough until it is smooth and elastic, but not overly stiff.
* **Let the Dough Rise in a Warm Place:** A warm environment will help the dough rise faster and more evenly. You can place the bowl in a slightly warmed oven (turned off) or in a warm spot in your kitchen.
* **Don’t Skip the Second Rise:** The second rise is crucial for developing the light and airy texture of the rolls. Be patient and allow the rolls to puff up properly.
* **Brush Generously with Butter:** Butter is the key to the delicious flavor of butterhorn rolls. Don’t be shy with the melted butter, both before and after baking.
* **Monitor the Baking Time:** Baking times may vary depending on your oven. Keep a close eye on the rolls and remove them from the oven when they are golden brown.
* **Serve Warm:** Butterhorn rolls are best served warm, straight from the oven. They can be reheated in a low oven if needed.

## Variations and Additions:

While this recipe makes classic butterhorn rolls, there are several ways to customize them to your liking:

* **Garlic Butter:** Add minced garlic to the melted butter for brushing the rolls. This adds a savory twist to the classic recipe.
* **Herb Butter:** Mix chopped fresh herbs, such as rosemary, thyme, or parsley, into the melted butter. This adds a fragrant and flavorful touch.
* **Cheese Butterhorn Rolls:** Sprinkle shredded cheese, such as cheddar, parmesan, or mozzarella, over the dough before rolling it up. This creates a cheesy and savory roll.
* **Sweet Butterhorn Rolls:** Brush the rolls with a mixture of melted butter and honey or maple syrup before baking. This adds a touch of sweetness to the rolls.
* **Cinnamon Sugar Butterhorn Rolls:** Sprinkle a mixture of cinnamon and sugar over the dough before rolling it up. This creates a sweet and spiced roll that’s perfect for breakfast or dessert.

## Serving Suggestions:

Butterhorn rolls are incredibly versatile and can be served with a variety of dishes:

* **Holiday Dinners:** They are a classic accompaniment to Thanksgiving, Christmas, and Easter dinners.
* **Weeknight Meals:** They are a perfect addition to soups, stews, salads, and pasta dishes.
* **Sandwiches:** They can be used to make delicious mini sandwiches.
* **Breakfast or Brunch:** They can be served with butter, jam, or cream cheese for breakfast or brunch.
* **Snacks:** They are a satisfying snack on their own or with a cup of coffee or tea.

## Storage Instructions:

* **Room Temperature:** Leftover butterhorn rolls can be stored at room temperature in an airtight container for up to 2 days. They may become slightly drier, so it’s best to reheat them before serving.
* **Refrigerator:** For longer storage, you can store the rolls in the refrigerator in an airtight container for up to 5 days. Reheat them in a low oven before serving.
* **Freezer:** To freeze butterhorn rolls, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw the rolls in the refrigerator overnight and reheat them in a low oven before serving.

## Butterhorn Dinner Rolls Recipe:

**Yields:** Approximately 24 rolls
**Prep time:** 45 minutes
**Rise time:** 2 – 2.75 hours
**Cook time:** 12-15 minutes

**Ingredients:**

* 5 cups (600g) all-purpose flour, plus more for dusting
* 2 1/4 teaspoons (one packet) active dry yeast
* 1/4 cup (50g) granulated sugar
* 1 teaspoon (6g) salt
* 1 cup (240ml) milk, warmed to lukewarm (110°F/43°C)
* 1/2 cup (120ml) water, warmed to lukewarm (110°F/43°C)
* 1/2 cup (113g) unsalted butter, melted
* 1 large egg
* 1/4 cup (56g) unsalted butter, melted (for brushing)

**Instructions:**

1. **Proof the Yeast:** In a small bowl, combine warm milk, warm water, and sugar. Sprinkle yeast over the mixture. Let stand for 5-10 minutes, until foamy.
2. **Combine Wet Ingredients:** In a large bowl, whisk together melted butter and egg. Add the proofed yeast mixture and mix gently.
3. **Add Dry Ingredients:** In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
4. **Knead the Dough:** Turn dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, knead with a dough hook on medium speed for 6-8 minutes. Add flour as needed.
5. **First Rise:** Place dough in a greased bowl, turning to coat. Cover with a towel and let rise in a warm place for 1-1.5 hours, or until doubled.
6. **Shape the Rolls:** Punch down the dough. Divide in half. Roll out one half into a 12-inch circle. Brush with melted butter. Cut into 12 wedges. Roll up each wedge from wide end to point. Place on a parchment-lined baking sheet, point tucked underneath.
7. **Repeat:** Repeat with the remaining dough half.
8. **Second Rise:** Cover rolls with a towel and let rise for 30-45 minutes, until puffed up.
9. **Bake:** Preheat oven to 375°F (190°C). Brush rolls with melted butter. Bake for 12-15 minutes, until golden brown.
10. **Butter and Serve:** Immediately brush with more melted butter. Let cool slightly before serving warm.

Enjoy your homemade butterhorn dinner rolls! They’re sure to be a crowd-pleaser at any gathering.