Butterhorn Rolls

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Most Helpful Positive Review

Feb 02, 2005

These are the best and easiest rolls ever. I've been making them for several years now. I like to use 2 1/2 cups of wheat flour and 2 cups of white. I've also used 1/2 cup butter and 1/2 cup crisco...to cut down on the trans fat. It can't be any easier than stirring it all in a bowl and sticking it in the fridge. The dough can be left in the fridge for up to a week so you can have fresh warm rolls for dinner every night.

—LADAVIGNON

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Most Helpful Critical Review

Nov 26, 2007

This was my first attempt at making rolls. It was a disaster. Based on the other reviews, I'm sure it's something that I did or didn't do correctly. The dough didn't rise. Maybe I was supposed to mix the yeast and water with a blender/mixer. I just used a spoon. Or maybe the yeast I used was "old". I've read that this can adversely effect your results. Maybe, I'll try this again or look for an even simpler recipe.

—Southern Lady Cook

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27 Ratings

Jan 18, 2011

made these with butter instead of shortening, didn't roll them out, just formed balls. turned out good, kind of had the texture of a tea-biscuit, but people really liked them, and the no-kneading is a total bonus

—Sunet

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Feb 26, 2006

When I want to make this rolls I was thinking why not I made this into a pizza base and I did! Half of the dough I make into rolls and the other half I make into 2 8" pizza base with topping consist of cheese, baked bean, sliced meat loaf and mayonise and it was yummy.

—Nana Sidek

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May 14, 2003

This is good. It has the taste and texture of store-bought crescent rolls. My family likes it sprinkled with cinnamon sugar on top of the butter just before rolling. The only thing I didn't like is that it takes 3-4 hours to rise so keep that in mind when you make this one.

—MIAELAINE

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Dec 24, 2005

These are great! I mixed them in my breadmaker and immedietly threw the dough into a bowl and put it into the fridge. Rolled them out the next day for Christmas and baked them off later on. WOW! These do taste like the ones you can get at the store. Even though they do take some time, your able to just make the dough, do what you need to do, roll them out, and again do what ever else you need to do. I did however add an eggwash of beaten egg and cream to the top. I also reduced the temp to 350, this way the risk of burning is not a big issue

—CAIROTAIVA

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Nov 20, 2007

OMG!!! this is the first time that a 5 star recipe turned out to be just that~! I made them for my Thanksgiving dinner and they are perfect!!! I will share this recipe with family and friends and it will go down in my families cook book! hooray!

—hawaiibarby

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Feb 14, 2005

Very good! Tender, flaky and buttery. Need to watch carefully as bottoms will burn quickly, but with a little practice, these will be my standards!

—DIGIGIRL

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Nutrition

Calories
168 kcal
8%

Carbohydrates
17.2 g
6%

Cholesterol
21 mg
7%

Fat
9.9 g
15%

Fiber
0.5 g
2%

Protein
2.6 g
5%

Sodium
189 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butterhorn Rolls

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
** Calories: 168
** Calories from Fat: 89

% Daily Value *
** Total Fat 9.9g 15 %
** Saturated Fat 3.6g 18 %
** Cholesterol 21mg 7 %
** Sodium 189mg 8 %
** Potassium 39mg 1 %
** Total Carbohydrates 17.2g 6 %
** Dietary Fiber 0.5g 2 %
** Protein 2.6g 5 %
** Sugars 3.7g
** Vitamin A 2 %
** Vitamin C < 1 %
** Calcium 3 %
** Iron 9 %
** Thiamin 15 %
** Niacin 13 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.