Butterhorn Rolls

Butterhorn Rolls

70 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    12 h 30 m
Ricki Heronemus
Recipe by  Ricki Heronemus

“Cool rise rolls, let rise overnight, no kneading needed.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 32 rolls

Directions

  1. In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. In a large bowl, beat the eggs, 1/2 cup sugar, and salt together. Add the milk mixture and yeast mixture to the egg mixture, stirring to blend. Sift in the flour and baking powder, and mix well. Cover, and refrigerate overnight.
  2. Divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. Spread surface with the soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to small end. Place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
  3. Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.

Share It

Reviews (70)

Rate This Recipe
Carrie Magill
46

Carrie Magill

These are amazing! I took a chance and made them for Thanksgiving with no trial run, and I wasn't disappointed! They're so light and have such a great texture, it's hard to believe how easy they were. And this recipe let me worry about other things on Thanksgiving morning, and just pop these in the oven at the last minute. I even had them at 350 instead of 400 degrees, because I was reheating some other dishes, and they still came out great. Thanks for the recipe, I'll be making it every year!

NO1DOBE
40

NO1DOBE

I teach Culinary Arts and have been searching for the last 2 years for a recipe that is easy, refrigerated for the next day and tastes good. Well these are THE BEST rolls I have ever had, all of my students agree too! Hoo-Rah

Katie-Kate
35

Katie-Kate

This recipe is good, but I can't believe it doesn't say to ice them! To make it out of this world... here's what you do: frost them with a simple, thick powdered sugar/milk icing. Then if you like, roll the dough into 5 or 6 circles and cut them into more than 8 slices. This makes the crescents smaller and thus increases the icing to roll ratio. That's they way my Grandma makes them...mmmmmm! It's always been a family favorite! Enjoy!

More Reviews

Similar Recipes

Unbelievable Rolls
(510)

Unbelievable Rolls

Colleen's Potato Crescent Rolls
(230)

Colleen's Potato Crescent Rolls

Blue Ribbon Overnight Rolls
(227)

Blue Ribbon Overnight Rolls

Sunday Dinner Rolls
(148)

Sunday Dinner Rolls

Buttery Pan Rolls
(48)

Buttery Pan Rolls

Buttery Pan Rolls
(41)

Buttery Pan Rolls

Nutrition

Amount Per Serving (32 total)

  • Calories
  • 168 cal
  • 8%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 17.2 g
  • 6%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Colleen's Potato Crescent Rolls

>

next recipe:

Unbelievable Rolls