Looking for something easy to add to your Thanksgiving table? This butterhorn rolls recipe is super easy, but so soft and delicious! Make sure to start on this the night before because it does have to sit in the fridge overnight, but other than that it is super quick to whip up. My husband grew up on these and has childhood nostalgia of eating butterhorn rolls with turkey and mashed potatoes.
My mother-in-law actually has her own blog with motherly wisdom and insight that you can find here. You can also find some more of her delicious Thanksgiving recipes here.
Our Other Fall Favorite Recipes to Try:
Butterhorn Rolls Ingredients
- 1 Tbsp. sugar
- 1 Tbsp. yeast
- 1 cup warm water
- 3 eggs
- 1/2 cup oil
- 1 tsp. salt
- 1/2 cup sugar
- 4 1/2 cups flour
- melted butter for brushing
Instructions
- Dissolve 1 tbsp yeast and 1 tbsp sugar in 1 cup of warm water.
2. In a medium bowl, mix the 3 eggs, 1/2 cup of oil, 1 tsp. salt, and 1/2 cup of sugar together.
3. Add the yeast mixture to the egg mixture.
4. Add 4 1/2 cups of flour and mix until fully incorporated.
5. Refrigerate overnight.
6. Divide dough in half.
7. Roll out into a circle and brush with melted butter.
8. Cut each circle into 16 wedges.
9. Roll wedges up into crescent shape.
10. Let the rolls rise on greased pans for 3-4 hours.
11. Bake at 350 degrees for 15 minutes.
FAQ’s
- Q: Do I have to wait on the dough overnight? A: If you are in a rush, I have made these without waiting and they were not as fluffy and delicious, but they still taste decent.
- Q: Can I freeze these butterhorn rolls? A: Absolutely! In fact you can make these ahead of time and then just pop them in the oven to warm on Thanksgiving!
Butterhorn Rolls Recipe
Soft and delicious butterhorn rolls that are the perfect addition to your Thanksgiving table or even all year long!
- 1 tbsp sugar
- 1 tbsp yeast
- 1 cup warm water
- 3 eggs
- 1/2 cup oil
- 1 tsp salt
- 1/2 cup sugar
- 4 1/2 cup flour
Dissolve 1 tbsp yeast and 1 tbsp sugar in warm water.
In a medium bowl, mix eggs, oil, salt, and sugar together.
Add yeast mixture to the egg mixture.
Add 4 1/2 cups of flour and mix until it is fully incorporated.
Cover and refrigerate overnight.
Divide the dough in half.
Roll out the dough into 2 circles.
Brush tops with melted butter.
Cut each circle into 16 wedges, like a pizza.
Roll wedges into a crescent shape.
Let the rolls rise on greased pans for 3-4 hours.
Bake at 350 degrees for 15 minutes.
Conclusion
Thank you much for being here! We hope you enjoy these butterhorn rolls as much as we do! Please leave a comment and let us know how you liked them! As always, feel free to Pin any of the photos for future reference and share our small growing blog with family or friends!
<3 Inna & Irene
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