FACT: This is my husband’s great grandma’s butterhorn roll recipe. Along with her beef stroganoff recipe, this was one of the first recipes my mother-in-law shared with me.
FACT: I do not own a rolling pin. Which is probably why I reserve the baking of these delicious, hearty, buttery, yum rolls for the holidays.
Even in the absence of a rolling pin, these butterhorn rolls are pretty easy to make. I mix the dough with my Kitchenaid, but it’s not a dough that needs to be kneaded much, so it’s just as easy to mix it by hand. In fact, it can be easy to over-mix the dough with a machine. You want to go just until you have smooth soft dough, and not much beyond.
These rolls taste best still warm, fresh out of the oven, but they freeze nicely. If I were you, I would make two or three batches and freeze some for later. I’m not you, so I made two batches and we ate them all. But, you know, freezing them is a good idea.
