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Butterhorn Rolls

Butterhorn Rolls

These soft and tender Butterhorn Rolls are easy to make and a delicious addition to any meal!
Prep Time 20 mins
Cook Time 8 mins
Proofing (Rise) Time 1 hr 45 mins
Course Side Dish
Cuisine American
Servings 36 rolls


  • 1 c warm water 110-115°F
  • 1 pkt (2 ¼ tsp) yeast
  • ¼ c + 1 tablespoon sugar
  • 1 ½ teaspoon salt
  • 3 eggs
  • ½ c shortening melted and cooled
  • 4-5 c flour
  • ¼ c butter melted


  • In a 2 cup measuring cup, stir together the warm water, yeast and 1 tablespoon sugar. Let sit until risen to about the top of the measuring cup.
  • In a large bowl, stir together the sugar, salt, eggs and shortening. Stir in the yeast mixture.
  • Gradually add the flour. When it's getting hard to stir, dump it out on a counter and knead in enough flour to make it a dough you can work with (not super tacky). Knead for a total of 5-7 minutes.
  • Place the dough in a greased bowl; flip ball of dough so both sides get some oil on it.
  • Cover with a sheet of waxed paper or a light kitchen towel and let rise in a warm place for about an hour, or until risen to double its size.
  • Separate the dough into three equal balls. Roll each into a 12" circle and brush with melted butter.
  • Use a pizza cutter to cut each circle into 12 triangle pieces.
  • Roll the triangles from the outside of the circle to the center. Place the butterhorn on a parchment-lined pan, making sure the "tail" is tucked underneath.
  • Let the butterhorns rise for 45 minutes.
  • Then, bake at 350°F for 8-10 minutes or until a light golden brown. Brush with additional butter.
Keyword butterhorn, crescent roll, dinner roll
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