Butterhorn Rolls
Print RecipeWhen the beloved Butterhorn restaurant in Bismarck, ND closed in June 2025, they generously shared their recipe. I scaled it down slightly to make a more amount of 24 soft, buttery butterhorn rolls. These rich, tender crescents are perfect for busy moms who want restaurant-quality rolls without the fuss.
Servings: 24 rolls
equipment (affiliate links
- kitchen scale for best accuracy
- stand mixer with paddle attachment recommended
- shower caps for 1st rise
Ingredients
For the dough
- ½ c. (120 g.) water warmed to 110°F - for active dry yeast or 120°F for instant yeast
- 2 ½ tsp. active dry yeast or instant yeast (see notes)
- 5⅓ c. (740 g.) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1 c. (240 g.) milk warmed (110°F)
- 3 large eggs
- ⅓ c. (76 g.) salted butter melted
- ½ c. (100 g.) granulated sugar 100g
- 1½ tsp. salt
For shaping and finishing
- ⅓ c. (76 g.) salted butter melted, for brushing
Instructions
- In a small bowl, combine the warm water and a pinch of sugar. Sprinkle the yeast over the top and whisk. Let stand for 5–10 minutes, until the mixture is foamy and the yeast is activated.
- To a stand mixer with a hook attachment, add the flour, warm milk, eggs, melted butter, granulated sugar, salt, and proofed yeast mixture. Mix on low speed until smooth and well combined.
- Mix on low speed for 2–3 minutes until a soft dough forms. The dough should be soft, slightly tacky—add flour 1 tablespoon at a time only if it’s too sticky to handle comfortably.
- Cover the dough with a shower cap or a clean kitchen towel and let it rest until doubled (about 1 hour).
- Divide the dough into 2 equal portions. On a lightly floured surface, roll one portion into a circle about 14–16 inches in diameter and ¼ inch thick.
- Brush circle lightly with some of the softened or melted butter. Cut the circle into 8 to 12 equal wedges (like pizza slices). Starting at the wide end, roll each wedge tightly toward the pointed tip to form a crescent shape. Place the rolls point-side down on parchment-lined baking sheets, spacing them 2 inches apart for room to rise.
- Cover the shaped rolls loosely with a clean towel or plastic wrap. Let rise in a warm spot until doubled in size, about 45–90 minutes (depending on room temperature).
- Preheat the oven to 350°F. Bake the rolls for 10–14 minutes, until golden brown on top. (Thicker or larger rolls may need the full 14 minutes; rotate the sheets halfway through baking if your oven has hot spots.)
- Remove from the oven and immediately brush the hot rolls with additional melted butter for extra shine and flavor. Let cool slightly on the pans, then transfer to a wire rack or serve warm.
Notes
- Original Method: The Butterhorn restaurant used to apply the melted butter only to the rolled crescents just before baking. If you want to be super authentic, do not butter the rolled out circle. Just brush the tops of risen rolls with butter and add salt.
- Yeast Note: This recipe uses active dry yeast (proof it first). Swap 1:1 with instant yeast. For instant yeast, make sure your liquids are around 120°F for best results. Instant - you can skip the proofing step—just add it with the flour.
- Overnight Option: Make dough through step 4, cover tightly, and refrigerate. Next day bring to room temp 30–45 minutes before shaping.
Serving: 1roll | Calories: 177kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 199mg | Potassium: 57mg | Fiber: 1g | Sugar: 5g | Vitamin A: 204IU | Vitamin C: 0.001mg | Calcium: 22mg | Iron: 1mg
