Make-Ahead Butterhorns

Total Time Prep: 30 min. + freezing Bake: 15 min.
Yield 32 rolls
Test Kitchen Approved
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

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Place rolls with tip down on baking sheets; freeze. Transfer to airtight freezer containers; freeze up to 4 weeks.
  5. 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.

Nutrition Facts

1 roll: 239 calories, 9g fat (3g saturated fat), 39mg cholesterol, 178mg sodium, 34g carbohydrate (7g sugars, 1g fiber), 6g protein.

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
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC