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Make-Ahead Butterhorns

Mom loved to make these lightly sweet, golden rolls. They're beautiful and impressive and have a homemade taste that makes them memorable. —Bernice Morris, Marshfield, Missouri
  • Total Time
    Prep: 30 min. + freezing Bake: 15 min.
  • Makes
    32 rolls


  • 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 large eggs, room temperature
  • 2 teaspoon salt
  • 9 cups all-purpose flour, divided
  • 3 to 4 tablespoons butter, melted


  • In a large bowl, dissolve yeast in water. Add milk, shortening, sugar, eggs, salt and 4 cups flour; beat 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 4 equal parts. Roll each into a 9-in. circle; brush with butter. Cut each circle into 8 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. Transfer to airtight freezer containers; freeze up to 4 weeks.
  • To use frozen rolls: Arrange frozen rolls 2 in. apart on greased baking sheets. Cover with lightly greased plastic wrap; thaw in the refrigerator overnight. To bake, preheat oven to 375°. Let rolls rise in a warm place until doubled, about 1 hour. Bake until golden brown, 12-15 minutes. Serve warm.
To bake rolls without freezing: Prepare and shape rolls as directed; arrange 2 in. apart on greased baking sheets. Cover with lightly greased plastic wrap; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown, 12-15 minutes.
Nutrition Facts
1 roll: 239 calories, 9g fat (3g saturated fat), 39mg cholesterol, 178mg sodium, 34g carbohydrate (7g sugars, 1g fiber), 6g protein.
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  • yramnotseh
    Nov 7, 2020

    Oh my goodness! These are so delicious! These roles will definitely be on the menu for my family holiday gatherings! By far the best role I have ever had! Yummy yummy yummy

    Nov 4, 2020

    I used to use this recipe for making cinnamon rolls. Then I finally remembered my recipe, so I use that now. I use less sugar in my recipe! I use 1/3 cup of sugar instead of 1 cup.

  • ms11145
    Dec 22, 2019

    This has been our family holiday tradition ever since this recipe was printed (eons ago). Love it that these can be made a day or two ahead of time. While they do freeze well, they need to be baked within a couple of weeks as they tend to lose their lightness when baked.

  • tammycookblogsbooks
    Dec 22, 2019

    These are a great replacement to my tried and true butterhorn recipe that was lost. I divided the recipe in half to make them.

  • cindiak
    Dec 5, 2018

    Baking with yeast has never been one of my strong suits. These were so easy and they came out light and buttery. No more canned crescent rolls for me. I've found a winning recipe even I can make.

  • Anne Bernadette
    Nov 25, 2018

    Even though I am an experienced cook, I have always been intimidated by recipes featuring breads made with yeast. A few weeks ago, I decided to try these butterhorns and froze them. Two days before Thanksgiving, I removed two and let them rise for five hours as directed and baked them for my husband and me. They were gorgeous, buttery, slightly crusty, with soft centers. They were mouth-watering delicious! I proudly baked the remainder for my family on Thanksgiving and the raves abounded. I can't wait to make them again. I feel such a sense of accomplishment. Thank you, Bernice.

  • Carolyn
    Nov 19, 2018

    What are the options that can be used for 1 cup of shortening. I'm not a fan of crisco

  • Karlene
    Nov 13, 2018

    I made these with no variance and then froze them. However, I baked a few that I didn't freeze and Oh my Goodness!! They were delicious! Thank you so much for the recipe, my family is going to love them with their Thanksgiving Dinner!

  • shawnba
    Dec 7, 2017

    I absolutely love this recipe. Slightly sweet, it makes a great dinner roll, and can be shaped in a variety of ways. It’s also a really great base if you want try cimmanon rolls or any of the monkey bread type recipes. This has been moved to my “tried and true” file!!

  • LeslieH
    Dec 25, 2016

    What a tasty roll! Easy to make and good to eat hot or cold.