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Make-Ahead Butterhorns

 Make-Ahead Butterhorns
Mom loved to make these lightly sweet, golden rolls. They're beautiful and impressive to serve and have a wonderful, homemade taste that makes them so memorable. —Bernice Morris, Marshfield, Missouri
32 ServingsPrep: 30 min. + rising Bake: 15 min. + freezing


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 2 cups warm 2% milk (110° to 115°)
  • 1 cup shortening
  • 1 cup sugar
  • 6 eggs
  • 2 teaspoon salt
  • 9 cups King Arthur Unbleached All-Purpose Flour, divided
  • 3 to 4 tablespoons butter, melted


  • In a large bowl, dissolve yeast in water. Add the milk, shortening,
  • sugar, eggs, salt and 4 cups flour; beat for 3 minutes or until
  • smooth. Add enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead lightly. Place in a greased bowl,
  • turning once to grease top. Cover and let rise in a warm place until
  • doubled, about 2 hours.
  • Punch dough down; divide into four equal parts. Roll each into a
  • 9-in. circle; brush with butter. Cut each circle into eight
  • pie-shaped wedges; roll up each wedge from wide edge to tip of dough
  • and pinch to seal.
  • Place rolls with tip down on baking sheets; freeze. When frozen,
  • place in freezer bags and seal. Store in freezer for up to 4 weeks.
  • Place on greased baking sheets; thaw 5 hours or until doubled in

2 of 2

Make-Ahead Butterhorns (continued)

Directions (continued)

  • size. Bake at 375° for 12-15 minutes or until lightly browned.
  • Remove from baking sheets; serve warm or cool on wire rack. Yield:
  • 32 rolls.
Nutritional Facts: 1 serving (1 each) equals 241 calories, 9 g fat (3 g saturated fat), 45 mg cholesterol, 179 mg sodium, 34 g carbohydrate, 1 g fiber, 5 g protein.