Butterhorn Dinner Roll recipe makes lightly sweet butter rolls that are perfect for Thanksgiving, Christmas, or Easter dinner! Easy recipe!
No holiday meal at our house would be complete without dinner rolls! With Thanksgiving just around the corner, this seemed like the perfect time to share this easy Butterhorn Dinner Roll recipe.
These rolls are classic dinner roll - buttery, sweet, and soft. My kids love soft rolls like these guys, and I love that they still taste as good a couple days after they're made as they do when they're fresh.
These rolls are also really easy to make. They're simple enough that kids can help out quite a bit with the steps. My kids love to brush on the butter, cut the dough into wedges, and then roll up the wedges.
So, this is a great recipe to get the family to help out with. And when everyone tastes how good the rolls are, they'll be glad they helped!
How to make butterhorn dinner rolls
In the bowl of a stand mixer fitted with the dough hook attachment, stir together warm water, yeast, and 1 tablespoon sugar. Let stand until foamy, about 5-10 minutes.
In a separate medium bowl, add butter and remaining sugar. Pour hot water over butter and sugar, and stir to melt. Let butter mixture cool to about 100 F.
Pour butter mixture into yeast mixture, and stir to combine.
Add 3 cups flour and salt, and stir to combine. Continue to add flour until dough clings to the dough hook and clears the sides. Dough should be soft and just slightly sticky but shouldn't come off on your finger if you touch it.
Cover dough with a dry dishcloth, and let rise until doubled, about 1 hour. Punch dough down, recover, and let rest for 10 minutes.
Divide dough into 3 equal pieces. Place one piece of dough on a lightly floured surface, and roll into a circle. Dough should be ¼-inch thick.
Brush dough with 1 tablespoon melted butter, and cut into 8 wedges. Roll up each wedge, starting at the wide end.
Place each roll on greased half sheet pan, tucking point underneath roll. Repeat with remaining two pieces of dough. Cover rolls and remaining piece of dough as you work.
Cover with dry dish towel, and let rise until double, about 30-45 minutes. Toward the end of the rising time, preheat oven to 350 F.
Bake until rolls are lightly browned. Brush with additional butter, if desired.
Tips
- Yeast: You can use instant yeast in this recipe. If using instant yeast, there's no need to let the yeast sit until foamy. Just proceed with the recipe as-written.
- Butter: I use salted butter in this recipe.
- Bread flour: You can use all-purpose flour in place of the bread flour.
- Rising: I recommend placing the dough in a warm, draft-free spot to rise.
- To cut the dough: I like to use a pizza cutter to easily cut the dough into wedges.
Storage
These rolls keep well. I've found that they stay fresh for about 3 days when stored covered at room temperature.
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Butterhorn Dinner Roll Recipe
Equipment
- Stand mixer
Ingredients
- 1 cup warm water about 100 F
- 4 ½ teaspoons active dry yeast
- ½ cup +1 tablespoon granulated sugar divided
- 1 ½ cups hot water
- ½ cup butter
- 5 ½-7 cups bread flour
- 1 teaspoon salt
- 3 tablespoons butter melted
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment, stir together warm water, yeast, and 1 tablespoon sugar. Let stand until foamy, about 5-10 minutes.
- In a separate medium bowl, add butter and remaining sugar. Pour hot water over butter and sugar, and stir to melt.
- Let butter mixture cool to about 100 F.
- Pour butter mixture into yeast mixture, and stir to combine.
- Add 3 cups flour and salt, and stir to combine.
- Continue to add flour until dough clings to the dough hook and clears the sides. Dough should be soft and just slightly sticky but shouldn't come off on your finger if you touch it.
- Cover dough with a dry dishcloth, and let rise until doubled, about 1 hour.
- Punch dough down, recover, and let rest for 10 minutes.
- Divide dough into 3 equal pieces.
- Place one piece of dough on a lightly floured surface, and roll into a circle. Dough should be ¼-inch thick.
- Brush dough with 1 tablespoon melted butter, and cut into 8 wedges.
- Roll up each wedge, starting at the wide end.
- Place each roll on greased half sheet pan, tucking point underneath roll.
- Repeat with remaining two pieces of dough. Cover rolls and remaining piece of dough as you work.
- Cover with dry dish towel, and let rise until double, about 30-45 minutes.
- Toward the end of the rising time, preheat oven to 350 F.
- Bake for about 20-25 minutes, or until rolls are lightly browned.
- Brush with additional butter, if desired.
Video
Notes
- Yeast: You can use instant yeast in this recipe. If using instant yeast, there's no need to let the yeast sit until foamy. Just proceed with the recipe as-written.
- Butter: I use salted butter in this recipe.
- Bread flour: You can use all-purpose flour in place of the bread flour.
- Rising: I recommend placing the dough in a warm, draft-free spot to rise.
- To cut the dough: I like to use a pizza cutter to easily cut the dough into wedges.
- Nutrition facts are estimates.
Nutrition
Originally published 4/13/17. Updated with additional photos and tips 10/31/20.
Adapted from The Amish Cook's Baking Book.
Tara
Delicious! I had to make adjustments as I only had bread machine yeast (the only yeast I could find during lockdown. I don’t even have a bread machine! Lol) So I mixed the yeast in with the flour instead of proofing it in the warm water but they rose beautifully and were so tasty. I may or may not have burned the first sheet but the others were gobbled up quickly!
Kate
Thank you! I'm so glad that you liked them!
Brenda
Great additional to our Sunday dinner. Everyone went back for seconds.
Kate
Yay!! So glad to hear that!
Terri
There is only one problem with these.....the recipe instructions don't include adding the salt! Someone needs to update the instructions. These raised and baked beautiful. Only gave 3 stars due to incorrect directions otherwise would have been 5.
Kate
Hi! I've updated the instructions. Unfortunately, sometimes I miss something even when I've proofread the recipe, but the ingredients are all listed in the order in which they are added. Glad that you liked the rolls!