Flaky Butterhorn Rolls Recipe
Flaky Butterhorn Rolls Recipe photo by Taste of Home
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Flaky Butterhorn Rolls Recipe

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This dinner roll, slightly sweet and so very flaky, was my mother's recipe. It's a simple recipe to prepare, requiring no kneading skills, and the dough is easy to handle. My grandchildren have renamed them "Grandma's Croissants"!
TOTAL TIME: Prep: 30 min. + rising Bake: 10 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 10 min./batch
MAKES: 48 servings


  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 cup cold butter, cubed or shortening
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1 egg, lightly beaten
  • 4 tablespoons butter, melted, divided

Nutritional Facts

1 each: 92 calories, 5g fat (3g saturated fat), 18mg cholesterol, 101mg sodium, 10g carbohydrate (2g sugars, 0 fiber), 1g protein.


  1. In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg; mix well. Cover and refrigerate overnight.
  2. Divide dough into four equal portions. On a lightly floured surface, roll one portion into a 12-in. circle. Brush with 1 tablespoon melted butter; cut into 12 wedges.
  3. Roll up, beginning with the wide end; place on greased baking sheets. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 1 hour.
  4. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks. Yield: 4 dozen.
Originally published as Butterhorns in Reminisce November/December 1991, p35

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cdsouth User ID: 3912781 217138
Reviewed Jan. 7, 2015

"I just made these rolls and I can honestly say they were the best rolls I have ever had in my life. I cut the recipe in half and it worked out perfectly. I did goof up and cut my rounds of dough into 8ths instead of 12ths, but they were still PERFECT! Thank you so much for sharing such a wonderful recipe. I am not afraid to try my hand at yeast dough any more."

Donut Queen User ID: 6883809 17811
Reviewed Apr. 24, 2014

"Followed the recipe to the letter and thought they were wonderful! I will definitely make these again!"

JenniHusker User ID: 518773 44472
Reviewed Sep. 21, 2009

"I wonder who sent this in to TOH. No credit is given, unless I'm just missing it."

Saskie73 User ID: 286772 16867
Reviewed Sep. 21, 2009

"You're welcome, Mrs. America! (I shared this with a friend via the email feature in the recipe box.)

These weren't as flaky as I'd hoped but to be absolutely fair, my yeast may have been a bit too old and I don't think they raised as they should have. They're still very tasty, my boyfriend compared them to having a "shortbread" flavour. I think the next time I try them I might sprinkle a bit of cinnamon on the dough after they're brushed with butter. As is, they'd be nice with jam or honey.
I also won't try to cut them into 12 per section, some of them ended up "toddler" sized, while others were more "grown up" sized. Even at 8 rolls per section of dough, that still makes 32 butterhorns which is still plenty.
Overall, worth the effort. I liked how the task could be divided overnight. The night before all you had to do was make the dough. The next day, all you had to do was roll them out, shape, raise and bake."

JenniHusker User ID: 518773 41266
Reviewed Sep. 20, 2009

"Thanks Miss Canada"

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