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No knead overnight Butterhorn Dinner Rolls are buttery, flaky and a great all purpose roll. Perfect for sandwiches or paired with the main meal at holiday dinners.
One of my favorite parts of a holiday dinner is homemade rolls. For 20+years we’ve made our family’s favorite dinner rolls for many family gatherings. And they are best when served fresh from the oven.
But there are times when I need something just a little bit different. I don’t have time to make the rolls from start to finish on the day of the family dinner. And that’s where this Butterhorn Dinner Rolls recipe comes to the rescue. No knead. Overnight rise. Soft, warm rolls without so much to do on party day.
A special thank you to Challenge Butter for sponsoring this post. As always, all opinions are my own.
Some people think of butterhorns as cookies. And that can be true as there are many recipes for rolled butterhorn cookies. Butterhorns can also be a cross between a cookie and a pastry, filled with fruit jams or nut fillings or even topped with icing. The dough for these butterhorns are very similar to this recipe.
But butterhorns can be dinner rolls by simply rolling them like a crescent roll or croissant. No fillings needed. Just deliciously rich butter double basted over the outside. I used Challenge Butter salted butter in the dough itself and for brushing over the butterhorns. Challenge Butter is churned fresh daily with fresh milk and cream from family-owned dairies. Challenge Butter is also perfect for everything from frying chicken and baking cookies and cakes.
What I love about this recipe is that you mix the dough the night before you want to bake them. Although you can make them all in one day (see below), they are best when you let them rise slowly in the fridge overnight.
Then the next morning the dough will be ready to roll, shape and bake.
Yes. You can fully bake the rolls and freeze them for up to 2 weeks. Wrap them in plastic wrap, then again in a zippered bag or another airtight container.
You can also freeze the rolls after you shape them. Freeze them on the baking sheets first, then once they are frozen you can store them all in zippered bags (double bagged) and pull them out as you need them.
The day you want to bake the rolls, remove them from the freezer and put them on a baking sheet. Allow them to thaw and rise for 3-4 hours. Then brush with butter and bake. I don’t recommend freezing for longer than 2-3 weeks as they can lose some of their “fluffiness” if frozen too long.
The rolls are best served warm, but if you have any leftovers, seal them in an airtight container and store at room temperature.
These no knead rolls would be perfect for Thanksgiving dinner alongside a potato dish, turkey and green beans. They are also delicious with soups such as potato soup and corn chowder.
Shape the rolls a little bigger (cutting in 8 wedges instead of 12) and use them as sandwich buns.
No. This dough works best with a slow refrigerator rise and no kneading. If you want to make butterhorn style rolls in a bread machine, use our soft roll dough recipe and shape them as described in this recipe.
I don’t recommend bread flour for this recipe. The rolls are meant to be soft in texture, and bread flour will make the rolls more “chewy” and firm. Bread flour will work, but it will change the texture.