Classic Butterhorn Dinner Rolls

24 Servings
Prep Time 8 hours 55 minutes
Cook Time 10 minutes
Total Time 9 hours 5 minutes

Classic Butterhorn Dinner Rolls are lightly sweet, rich and airy homemade crescent rolls. The perfect addition to your next holiday meal!

This recipe is a fun change from Traditional Dinner Rolls. The buttery horn-shaped rolls not only look different but they have a soft and flaky texture, just like canned crescent rolls. They take a bit of extra work, making them a perfect Homemade Bread to serve during the holidays and other special meals.

Sabrina’s Classic Butterhorn Dinner Rolls Recipe

Butterhorn Rolls are fun croissant-shaped rolls, similar to crescent rolls you get in a can, filled with buttery flavor! They get this extra buttery flavor in a few ways. The first is from the cold butter mixed into the dough. It melts as the rolls cook for excellent fluffy and soft rolls. There’s also melted butter wrapped inside of the dough, and I even like to finish them off by brushing a little extra butter on top before serving. Everyone is sure to love this melt-in-your-mouth buttery dinner roll recipe.

Portioned ingredients for Butterhorn Dinner Rolls


  • Butter: It’s essential to use frozen butter in this recipe. As the butter melts during baking, it helps the soft bread dough rise for airier rolls. However, only 1 cup of the butter needs to be frozen. Melt the additional butter and brush it over the dough to give a more comforting flavor. 
  • Flour: I’d recommend using 4 cups of bread flour for this recipe. If you don’t have bread flour, then white all-purpose flour also works. However, bread flour produces more gluten, which will create more buttery rich, fluffy, Horn-Shaped Rolls. 
  • Yeast Mixture: I used active dry yeast and warm water in this recipe, so you will need to make sure the water is warm but not hot so it activates correctly. It should be foamy and lightly yeasty smelling after 5-10 minutes. If you want to use instant yeast, add with the flour mixture and then add the wet ingredients at the end.
  • Sugar: Granulated sugar is another important part of the classic ingredients because it makes the Butterhorn Rolls sweeter than other classic dinner roll recipes.
  • Egg and Milk: The added egg and milk make these rolls extra rich and add a lot of softness so they just melt in your mouth! It’s similar to a brioche flavor, but in lighter, flakier crescent roll.

How to Make Butterhorn Dinner Rolls

Time needed: 9 hours and 5 minutes.

Important Note: Keep in mind that you’ll need to refrigerate the dough overnight.

  1. Prep Time

    Before starting the recipe, make sure that you have frozen butter, warm milk, and warm water ready to use in the recipe. 

  2. Prep Butter and Dry Ingredients

    Cut the frozen butter into finely diced pieces. Then add flour, granulated sugar, kosher salt, and diced butter to the food processor and pulse. The clumps of butter should blend with the dry ingredients into coarse crumbs.Classic Butterhorn Dinner Rolls diced butter and flour mixture in food processor before combining, 4x3

  3. Activate Yeast

    Add yeast and warm water to a large mixing bowl, and stir the yeast mixture together. Allow the yeast mixture to rest for 5-10 minutes until foamy.Classic Butterhorn Dinner Rolls yeast mixture in bowl, 4x3

  4. Make Rough Dough

    Add the flour mixture into the same mixing bowl, and mix it with the wet ingredients.Classic Butterhorn Dinner Rolls yeast mixture and flour mixture combined in mixing bowl with spatula. 4x3

  5. Combine for Wet Dough

    Add the warm milk and egg to the dough and stir well.Classic Butterhorn Dinner Rolls dough and wet ingredients in mixing bowl before combining, with spatula. 4x3

  6. Chill and Proof Dough

    Cover the bowl of dough in plastic wrap and refrigerate it overnight to keep the butter mixture cool. The dough should be airy and risen.Classic Butterhorn Dinner Rolls dough ball in bowl after rising, with spatula. 4x3

  7. Divide Risen Dough

    Prepare a clean, well-floured surface. Transfer dough ball to it. Cut the ball of dough into 4 even pieces.Classic Butterhorn Dinner Rolls dough ball cut into 4 large wedges, knife at top of frame. 4x3

  8. Shape the Dough

    Use a floured rolling pin to roll out each dough section into a 10-inch circle of dough with ¼ inch thickness.
    Classic Butterhorn Dinner Rolls dough circles rolled out and rolling pin, 4x3

  9. Butter and Roll

    Melt the remaining ½ cup of butter. Use a pizza cutter to cut each circle into 8 wedges. Brush the top of each dough wedge with the melted butter, and roll each wedge from the thick part to make a croissant shape. Classic Butterhorn Dinner Rolls brushing butter on dough wedges, wedges arranged in circle. 4x3

  10. Second Proof

    Line a baking sheet with parchment paper. Working one batch, or 8 rolls, at a time:
    Place one batch of rolls onto the baking sheet with 2 inches between them. Curve them into a crescent moon shape by pulling down and together on the edges. Cover the soft dough with plastic wrap again and let it rise for 45 minutes.
    Note: Keep the other rolls on a separate parchment lined surface, then just pop another batch on the baking sheet after the previous one is done baking.Classic Butterhorn Dinner Rolls shaped dough on baking sheet lined with parchment paper, 4x3

  11. Baking

    Preheat your oven temperature to 375 degrees. Place one sheet in the preheated oven to bake rolls for 10-12 minutes. Take the golden rolls from the oven, and brush with melted butter before serving. Repeat with the remaining unbaked rolls and serve hot.Classic Butterhorn Dinner Rolls baked on baking sheet lined with parchment paper, 4x3

Can These Be Made Ahead?

Yes, these are the perfect make-in-advance rolls. The dough has to be refrigerated overnight anyways so you can make the dough a day ahead of serving. You’ll just have to shape, rise, and then bake just before serving! You could also shape them and place them on a parchment lined baking sheet, then cover it tightly with plastic wrap. When you are ready to bake them, let them come to room temperature (about 10-15 minutes) before you start the 45-minute rising time.

Nutritional Facts

Nutrition Facts
Classic Butterhorn Dinner Rolls
Amount Per Serving
Calories 201 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 38mg13%
Sodium 105mg5%
Potassium 39mg1%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 5g6%
Protein 3g6%
Vitamin A 377IU8%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

How to Serve Butterhorn Rolls

These soft Butterhorn Dinner Rolls are a great addition to your meal at holiday dinners. But, you don’t have to save them for just a few times a year. Try serving this buttery roll recipe with your favorite comfort food dinner. They taste absolutely amazing with a hearty bowl of stew like American Beef Stew or Irish Lamb Stew to dip them in. See the recipe below in Variations for a mouthwatering maple glaze filling/topping!

How to Store

  • Store: Let the rolls cool for a few minutes before digging into them. You can enjoy Classic Butterhorn Dinner Rolls warm or cold. If you have leftover rolls, seal them in a ziplock bag or another airtight container to keep them fresh. They’ll keep best at room temperature for 3-5 days.
  • Reheat: If you want to reheat them, preheat your oven to 350 degrees. Then wrap the rolls in tin foil and heat them in the warm oven for 5-10 minutes.
  • Freeze: This recipe makes a few batches of Butterhorn-style rolls, so it’s perfect to set some aside to freeze. After baking bread rolls, let them cool completely before putting them in an airtight container to freeze. Then you can reheat them for a fresh, homemade recipe on a busy weeknight. If you freeze the dinner rolls, they’ll stay good for up to 3 months. 

Frequent Questions

Why do I have to refrigerate the dough overnight?

Refrigerating the dough overnight lets the fermentation process happen slowly giving the rolls better flavor. Plus, it will be easier to handle and shape the dough when ready to bake.

Can I add toppings to Butterhorn Rolls?

You can absolutely try out a variety of toppings to change up the flavor of Classic Butterhorn Dinner Rolls. If you want more savory rolls, brush melted butter on top while they’re warm then you can sprinkle on sea salt, rosemary, parsley, or other fresh herbs. For a sweeter option, serve them with spread cream cheese and fruit jam on top. 

Can I freeze the dough?

Absolutely! This is a great way to pre-prep the rolls so a future meal can be ready quickly. Prepare the dough according to the instructions and shape the rolls right away. Then, put them into the freezer for an hour instead of overnight. Finally, store them in a freezer bag. To use, thaw overnight in the fridge, and let them rise on the counter before baking according to the instructions!

Recipe Card

Classic Butterhorn Dinner Rolls

Classic Butterhorn Dinner Rolls are lightly sweet, rich and airy homemade crescent rolls. The perfect addition to your next holiday meal!
Yield 24 Servings
Prep Time 8 hours 55 minutes
Cook Time 10 minutes
Total Time 9 hours 5 minutes
Course Bread
Cuisine American
Author Sabrina Snyder


  • 1 1/2 cups unsalted butter , frozen (divided)
  • 4 cups flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 packet active dry yeast , (¼ ounce)
  • 1/4 cup warm water , 110-115 degrees – warm to the touch
  • 3/4 cup warm whole milk , 110-115 degrees – warm to the touch
  • 1 large egg , room temperature


  • Cut up 1 cup of the frozen butter into a fine dice.
  • Add flour, sugar, salt and butter to a food processor and pulse until the mixture resembles coarse crumbs.
  • In a large bowl add the yeast and water, stir to combine. Allow it to rest for 5-10 minutes to activate.
  • Add in the flour mixture and stir.
  • Add in milk and egg and stir well to combine.
  • Cover with plastic wrap and refrigerate overnight.
  • Remove the dough from the bowl onto a large floured surface.
  • Cut the dough into four pieces.
  • Roll out each piece with a floured rolling pin into a 10 inch circle about ¼ inch thick.
  • Melt the remaining ½ cup butter.
  • Using a pizza cutter, cut into 8 wedges, brush with butter and roll each wedge into a croissant shape, starting from the widest side in.
  • Place each piece onto a baking sheet lined with parchment paper two inches apart.
  • Form the rolls into a slightly curved inward shape, like a crescent moon by pulling down and together the edges just a bit.
  • Cover gently with plastic wrap and let rise for 45 minutes.
  • Repeat two more times with the remaining dough (doing each batch one at a time will give each batch time to bake while the next batch is rising).
  • Preheat the oven to 375 degrees.
  • Bake one sheet at a time for 10-12 minutes, or until golden brown.
  • Brush with additional melted butter just before serving (optional).


Calories: 201kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 105mg | Potassium: 39mg | Fiber: 1g | Sugar: 5g | Vitamin A: 377IU | Calcium: 16mg | Iron: 1mg

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  • Wheat Rolls: If you want to make these rolls with wheat flour, I’d recommend using 2 cups wheat flour and 2 cups white flour. Using some white bread flour will stop them from becoming too dense. 
  • Mix-ins: You can add lots of mix-ins like chocolate chips, cinnamon chips, raisins, or dried cranberries to make sweeter rolls. You can also mix in chopped walnuts, pecans, or almonds for a crunchy texture. 
  • Maple Walnut Butterhorn Rolls: Although this Butterhorns recipe is usually made for dinner rolls, you can use the same dough to make a breakfast recipe. You can make a maple glaze filling by mixing 3 large egg whites, ½ teaspoon cream of tartar, ½ real maple syrup, and 1 ½ cups ground walnuts. Combine the maple mixture, and spread it over the butterhorn dough wedge before rolling it into a crescent roll. Then the maple mixture can bake with the rolls. You can also top them off with maple syrup glaze before serving. 

More Delicious Homemade Dinner Rolls

Butterhorn Dinner Rolls basked of baked rolls, recipe name in white banner across top

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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