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.

Butterhorn Rolls from Stirlist.com

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.

Butterhorn Rolls from Stirlist.com

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.

Butterhorn Rolls

  • 0 minutes
  • 7 ingredients
  • 8 steps


  • 4 1/2 cups flour
  • 1 cup warm milk
  • 1/2 cup sugar
  • 1/2 cup butter flavored shortening
  • 1 tsp salt
  • 1 packet yeast (or 2 1/4 tsp)
  • 3 eggs, beaten


  1. Measure flour into mixing bowl.
  2. In separate bowl, combine milk, sugar, shortening, salt and yeast.
  3. Add beaten eggs and the milk mixture to the flour. Mix, with dough hook, until a smooth soft dough forms. (If you’re doing this by hand, form a well in the center of your flour, add wet ingredients, and stir until well mixed. Then continue kneading until your smooth, soft dough forms).
  4. Place dough in a greased bowl. Cover and let rise until doubled in size.
  5. Preheat oven to 400°F
  6. On a lightly floured surface, divide dough into thirds and roll into 9″ circles. Using a pizza cutter, cut (like you would a pie) into 8 wedges. Starting at the wide end, roll them up.
  7. Bake at 400°F for 10-12 minutes.
  8. Brush with melted butter, serve warm.

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