Easy Homemade Butterhorns

These easy homemade butterhorn rolls are a delight to serve. You can make them ahead of time and freeze them. Place them on a tray about three hours before you want to serve them, and let them rise as they thaw. I got this recipe from my sister Loretta years ago, and sometimes I only make half a batch. Most times, I make the entire batch and have some to store in the freezer.

For this recipe, you’ll need butter and margarine or shortening, sugar, salt, yeast, water, eggs, milk, and bread flour. I’m showing a chart here for the recipe and a half-recipe. I prefer the whole recipe because I like having extra ones in the freezer for later use.

Easy tip: I melt the butter and margarine in the microwave, then add the milk and mix it together. This cools the temperature of the butter/margarine so it will not kill the yeast.

64 Rolls 32 Rolls
3 cups milk 1 1/2 cups milk
1 ½ cups sugar ¾ cup sugar
1 Tbsp. salt 1 ½ tsp. salt
½ cup water ¼ cup water
12 Tbsp. butter 6 Tbsp butter
12 Tbsp. margarine or shortening 6 Tbsp margarine or shortening
 8 medium eggs 4 medium eggs
   13 1/2 Cups bread flour   6 3/4   Cups bread flour

Mix your dough, then divide into 8 sections. Roll each section into a circle, then brush the circle with melted butter or margarine. Using a pizza cutter (or a knife), cut into 8 pie-shaped wedges.

Beginning at the wide end, roll each wedge, leaving the end on the bottom.

Place the butterhorns onto a greased tray, and let them rise until double.

Place close together if you are freezing the unbaked butterhorns. If you are baking the rolls, leave more space between each roll.

To freeze, put the butterhorns onto a tray and place in freezer for several hours. Then place the rolls into a freezer bag and put into the freezer. These are great for a Sunday lunch. Allow the rolls to thaw and rise while you are in church.  They will be ready to pop into the oven when you get home.

Easy Homemade Butterhorns
Recipe type: Yeast Rolls
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 64 4olls
An easy yeast butterhorn recipe. Make ahead and freeze for later, or bake the day you mix them.
  • 3 cups milk
  • ¾ cup margarine or butter
  • ¾ cup shortening
  • 1½ cups sugar
  • 8 medium eggs
  • 1 Tbsp. salt
  • ½ cup water
  • 6 level Tbsp. yeast
  • 13½ cups bread flour
  • Melted margarine or butter
  1. Warm milk - do not boil.
  2. Dissolve yeast in warm water and milk with some of the sugar.
  3. Add shortening, butter, and the rest of the sugar.
  4. Add salt, about 2 cups of flour and mix well.
  5. Add eggs and mix.
  6. Add the rest of the flour, a little at a time.
  7. Knead by hand or with mixer for 5-10 minutes
  8. Let dough rest for a few minutes, then divide into 8 pieces.
  9. On a floured surface, roll each piece into a circle.
  10. Brush the circle with melted margarine
  11. Using a pizza cutter (or a knife) cut into 8 pieces (like you would cut a pie)
  12. Beginning at the wide end, roll each piece up to the narrow end
  13. Make sure the end is on the bottom
  14. Place onto a greased tray and brush with melted butter or margarine.
  15. Let rise until double
  16. Bake in 350-375 oven for 14 minutes.

I do like my pizza cutter.  It gets used for a lot more than just slicing pizza.  Amazon has free shipping, too.

Leave a Comment

Rate this recipe: