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Flaky Butterhorn Rolls

 Flaky Butterhorn Rolls
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"!
48 ServingsPrep: 30 min. + rising Bake: 10 min./batch


  • 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


  • 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.
  • 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.
  • 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.
  • Bake at 375° for 10-12 minutes or until golden brown. Remove to
  • wire racks. Yield: 4 dozen.

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Flaky Butterhorn Rolls (continued)

Nutritional Facts: 1 serving (1 each) equals 92 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 101 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.