Butterhorn dinner rolls date all the way back to colonial times but I’ve streamlined the process to make this recipe easier for new and inexperienced bakers. These classic dinner rolls are light yet rich and slightly sweet. They’re perfect for special occasions or holiday dinners alongside any main course.
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 Food Wishes | 2021-10-29 18:30:58 |  102,326 Views |
Butterhorn Dinner Rolls – How to Make Butterhorns – Food Wishes
Hook 'em Horns! Here we go straight to the heart of the holiday and special occasion dining season. And while the main dishes and sides may vary these gatherings usually have one thing in common: a basket of rich buttery rolls on the table. And with that scene in mind there are few rolls as rich and buttery as the aptly named butterhorns.
You may have grown up calling them crescent rolls because that’s what it said on the side of the cardboard tube from the store but I think butterhorns are a much cooler name. The only real difference besides the fact that these are so much better is that crescent rolls are shaped like a crescent instead of the more straight design of the average butterhorn. In fact all crescent rolls are butterhorns but not all butterhorns are crescent rolls.
This is a very simple recipe although I have adapted the kneading procedure here to perhaps make it a little easier for the beginning baker. Dough that has been rested and risen is always much easier to work with so we let this rise first before kneading it. It seemed to work fine as long as you let the dough rise again before portioning and shaping it. Try it yourself. Otherwise just use the classic knead-first method. Either way I really hope you give this a try soon. Enjoy!
