The Best Butterhorn Rolls - Lovely Little Kitchen (2024)

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My family calls these “Julie Rolls”. In the summer of 1995, I found the recipe in a Taste of Home magazine that my mom subscribed to. Since making them for the first time when I was 15 years old, I would estimate I’ve made them at least fifty times. My extended family gathers together for big dinners quite a bit, and when I bring these rolls, they make me feel like I’m their hero. They make quite a fuss over them, and if I’m being honest, I never get tired of the compliments!

They are not hard to make, in fact, you probably have all the ingredients on hand, and the only tools you need are a big bowl, wooden spoon, rolling pin and pizza cutter. I’ve never used an electric mixer, and I think this is why they are so incredibly tender. The secret to making these rolls turn out just right are to have your ingredients at the right temperature, and to get to know what the dough should feel like when it’s right.

I don’t usually try to capture each step involved in my recipes, but this time I was careful to show you more of the process. I really want you to make these rolls, fall in love with them, and be a hero to whomever you share them with!

This recipe requires that the dough be refrigerated for at least 6 hours before you roll it out. This is what it will look like all puffed up when you take it out of the fridge.

Then you punch it down and divide it into two equal parts.

Dust your work surface and the top of the dough with a good bit of flour. So frustrating when your dough sticks! Take one half of your dough, shape it into a round disk, and then roll it out into a 12 inch circle.

Cut the circle into four quarters, and then each quarter into three wedges. A pizza cutter is perfect for this.

Starting with the wide end of the wedge, roll it up toward the point.

Place them on a baking sheet with the point tucked underneath. Repeat this process with the other half of the dough, and then cover both baking sheets with a clean dish towel, and let the dough rise for one hour.

Preheat your oven to 350 degrees, and bake them for 12-15 minutes. The tops will be golden brown.

So they will live up to their name, brush each roll with melted butter. True confession: Sometimes I do two coats.

Do sneak and eat one while it’s still warm. They absolutely melt in your mouth.

You will adore these rolls, and your friends and family will beg you to make them again, and again. And you won’t mind at all.

You’ll get so good at making them that you don’t even need to look at the recipe. And everyone will start calling these “Lisa Rolls” or “Betty Rolls” or “Susie Rolls” or whatever your sweet little name is. And you will be a hero!

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