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    Home » Butterhorn Dinner Roll Recipe

    Butterhorn Dinner Roll Recipe

    Published: Oct 31, 2020 · Modified: Oct 31, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Butterhorn Dinner Roll recipe makes lightly sweet butter rolls that are perfect for Thanksgiving, Christmas, or Easter dinner! Easy recipe!

    Butterhorn Dinner Rolls in a row on a baking sheetNo 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

    water and yeast in a silver mixing bowl

    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.

    risen dough in a silver mixing bowl

    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.

    Risen and unrisen butterhorn dinner rolls on a baking tray

    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.

    Butterhorn Dinner Rolls next to a stack of wooden plates

    More dinner roll recipes!

    • Dinner Rolls
    • 60 Minute Dinner Rolls
    • Hawaiian Rolls

    If you’ve tried this butterhorn dinner roll recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

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    Butterhorn Dinner Rolls

    Butterhorn Dinner Roll Recipe

    Soft butter rolls that are great with holiday dinners
    5 from 2 votes
    Print Pin Rate
    Course: bread
    Cuisine: American
    Prep Time: 35 minutes
    Cook Time: 20 minutes
    Rising: 2 hours 20 minutes
    Total Time: 55 minutes
    Servings: 24 rolls
    Calories: 157kcal
    Author: Kate @ I Heart Eating

    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
    US Customary - Metric

    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

    Serving: 1serving | Calories: 157kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 146mg | Potassium: 50mg | Fiber: 1g | Vitamin A: 160IU | Calcium: 7mg | Iron: 0.3mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 4/13/17. Updated with additional photos and tips 10/31/20.

    Adapted from The Amish Cook's Baking Book.

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Tara

      November 26, 2020 at 8:55 pm

      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!

      Reply
      • Kate

        November 27, 2020 at 8:36 am

        Thank you! I'm so glad that you liked them!

        Reply
    2. Brenda

      November 07, 2020 at 3:06 pm

      5 stars
      Great additional to our Sunday dinner. Everyone went back for seconds.

      Reply
      • Kate

        November 09, 2020 at 10:03 pm

        Yay!! So glad to hear that!

        Reply
    3. Terri

      December 23, 2018 at 9:19 am

      5 stars
      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.

      Reply
      • Kate

        December 23, 2018 at 9:50 am

        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!

        Reply

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