Butterhorn Rolls

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  • 1 cup shortening
  • 1 cup milk
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1 1/2 tsp. active dry yeast
  • 1 tsp. white sugar
  • 2 eggs
  • 1/2 cup white sugar
  • 2 tsp. salt
  • 4 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 cup butter, softened


In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. Beat the eggs, 1/2 cup sugar, and salt together. In a large bowl, combine the milk mixture, yeast mixture, and egg mixture. Sift the flour and baking powder together, and add to the wet mixture; stir until combined, then cover and refrigerate overnight.

Divide dough into fourths and roll out on a floured surface. Spread surface with the soft butter. Cut dough into triangles and roll up from larger to small end. Place rolls on a baking sheet, and allow to rise for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C.)

Bake in a preheated oven for 8 to 10 minutes, or until golden brown.

By Irishwitch from Aurora, CO

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February 13, 20110 found this helpful

I love Butterhorn Rolls, but never even tried to make them. Your recipe makes them sound easy to make. I feel like giving them a try. What have I got to lose? I'm not getting any younger, and if I succeed, I'll be the apple of my family's eyes.

Thanks for a really good sounding recipe.


Reply Was this helpful? Yes

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February 13, 2011

Quick, so easy, and oh so light! Makes great raisin bread.


  • 1 pkg yeast
  • 1/3 cup sugar
  • 1 tsp. salt
  • 3/4 cup milk
  • 1/2 cup butter, softened
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  • 3 eggs
  • 4 1/2 cup flour


Beat sugar, butter and eggs until well blended. Stir in milk and yeast. Add flour beating after each 1/2 cup. May turn out on lightly floured surface and knead until smooth but not necessary. Turn into greased bowl and let rise until double.


Punch down, take a ball of the dough roughly the size of a small grapefruit and roll it out to around 1/16 inch circle. As in the photo, cut into pie shapes, roll from the wide end to the point, bend in a slight circle. With the point down place on greased cookie sheet. Let raise until doubled, bake 12-15 minutes at 425 degrees F or until brown.

By Ann Winberg from Loup City, NE


Butterhorn Rolls

Oh, YUM! Thanks for posting this! These are the rolls that my Mom made when I was a kid! Can't wait to make them for my hubby! (05/18/2010)

By MB Norton

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May 17, 2010


  • 1 cup milk
  • 1 package yeast
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 3 beaten eggs
  • 1 tsp. salt
  • 4 1/2 cups flour


Heat milk, combine milk, sugar, salt and shortening. Cool. Add yeast. Add eggs, then flour and mix until smooth. Knead. Cover and let rise until double. Divide dough into 3 equal parts, roll into circle and cut as pie, roll up each piece. Let rise. Bake at 425 degrees F until lightly browned.


By Robin from Washington, IA

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