These are the most amazing, buttery rolls for Thanksgiving! Butterhorn Rolls are definitely not quick and easy, but they are so worth the time and more tedious steps.
- 1 C. milk
- 1 Tbsp. granulated sugar
- ½ C. butter
- 1 pkt. active dry yeast
- ½ C. granulated sugar
- 3 eggs
- ¾ tsp. salt
- 4 C. all purpose flour
- 1 stick of softened butter for spreading (I set this stick of butter out on the counter when I start making the rolls so it can soften while they rise)
- Scald milk. You do this by warming the milk in the microwave or on the stove until it is hot but not boiling. Put the stick of butter in the milk until it melts. If you get to a point where the butter stops melting, stick it back in the microwave for 20 seconds at a time. Let this mixture cool to lukewarm. This is very important because if the milk is still too hot it will kill the yeast.
- While your milk/butter mixture is cooling, dissolve yeast and 1 Tablespoon of sugar in ¼ C. of lukewarm water. Let that mixture sit for 5 minutes or so or until it gets all bubbly.
- In the bowl of a stand mixer, combine milk and butter mixture (make sure it is cooled to lukewarm) and yeast mixture. Add in sugar and mix on low speed for about 30 seconds. From here you’re going to let this mixture proof (get all bubbly) again. Just let this mixture sit until little bubbles start to form on the surface. It shouldn’t take more than 10 minutes. This is important so that you know the yeast is still active.
- Beat eggs in a separate bowl and then combine them with the milk/butter/sugar in the mixture. Add in the salt and flour and mix on medium speed. Set dough in a warm area and cover with a tea towel. Let rise for about 2 hours or until double in size.
- Put a little bit of flour on your fist and punch down the dough in the bowl. Then, dump the dough out onto a well floured surface. Knead a few times with a little flour if it’s too sticky. Divide the dough in half.
- Roll out the dough into a big circle, approximately 20 inches. Make sure your surface is well floured. Spread half a stick of softened butter onto the circle. Next, with a pizza cutter, cut the dough into 16 triangles, like you would a pizza. I cut the circle into 4, then 8, then 16, to get the pieces pretty even. Repeat with the other half of the dough.
- From the outside in, you’re going to roll each triangle up tightly. Transfer rolls to a lightly greased baking sheet. Once you’ve rolled them all, let rise again until double in size. Probably 30-40 minutes.
- Bake at 350℉ for 8-10 minutes or until the tops are lightly golden brown. Each oven and baking sheet will differ the baking time just slightly. I usually set my timer for 8 minutes and start checking them every minute after that. Enjoy! These are amazing right out of the oven!
This entire process, including rise time(s) usually takes me 5-6 hours and yields 32 rolls. Unlike some roll recipes, you CAN double this! I usually double it and put some in the freezer for leftover turkey sandwiches 😋 It’s a process, but it’s fun and they’re SO worth it! Give Butterhorn Rolls a try this Thanksgiving!
Find my favorite baking sheets here!