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Heavenly Butterhorns

Heavenly Butterhorns
Rich in butter, these tender and flaky pastries are a delicious treat!
Yield 28 to 34 butterhorns




  • 1/3 cup melted butter
  • 1 cup milk (110°-115°F)
  • 3/4 cup water (110°-115°F)
  • 1/2 teaspoon vanilla
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 3 (0.25oz each) (21g) or 6 3/4 teaspoons Red Star Active Dry Yeast
  • 6 cups bread flour


  • 1 2/3 cups butter, ¼-inch slices
  • 1 small egg, slightly beaten


  • 1 1/2 cups powdered sugar
  • 3 tablespoons milk
  • 1 1/4 cups flaked walnuts or toasted slivered almonds


  • In a small saucepan melt butter, set aside.
  • In a large bowl, add warm milk and water, vanilla, sugar, eggs and yeast. Whisk or beat with a wooden spoon until smooth. Beat in 4 cups of bread flour and the melted butter. Gradually add the last 2 cups of bread flour. As the dough gets firmer, use your hands to work flour in.
  • Place dough on a floured surface and lightly dust any sticky parts with flour. Roll into a rectangle about ¼-inch thick. Place sliced butter on center third of dough about ⅓-inch from edge. Fold left hand side to center third, then right side over both, pinch seams to seal. Roll again to a rectangle ¼-inch thick. If butter comes through just spread back in and dust with flour. Repeat the rolling and folding one more time. After the last fold, let the dough rest for 10 minutes.
  • Roll dough into a rectangle shape again ¼-inch thick and brush with beaten egg. Starting at the long and furthest end from you, roll dough towards you jelly roll style. Cut into ½-inch thick pieces, flouring knife if it becomes sticky. Place on greased cookie sheets. Then place lightly greased large-mouth canning rings (3 3/8-inch diameter) around each butterhorn. Alternatively, you can let dough rise free-form, without rings.
  • Cover pan with greased plastic wrap. Let rise until indentation remains after touching, about 30-45 minutes.
  • Preheated oven to 375°F. Bake for 10 minutes until golden brown.
  • Mix the powdered sugar and milk to a smooth glaze. Drizzle over warm butterhorns and top with the walnuts or almonds.
  • The butterhorns freeze beautifully. To freeze: let cool completely, wrap in plastic wrap and foil, then place in freezer bag or container.


Image by Taylor Ellingson.

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Review & Comments

Jay N | Reply

5 stars
My taught me about butterhorns using this recipe. And now that I have done this a couple of times, she admits that my butterhorns are better than hers.

Nancy | Reply

What do you do with the slightly beaten egg? Brush the rolls or something else?

Red Star Yeast | Reply

Hi Nancy – See step 4: Roll dough into a rectangle shape again ¼-inch thick and brush with beaten egg.

Happy baking!

Shelia | Reply

How large should the rings be. I dint want to order the wrong size.

Red Star Yeast | Reply

Hi Shelia – You can use the ‘wide-mouth’ size canning jar lids (3 3/8-inch diameter). You can also use English Muffin rings.
Happy baking!

Chris | Reply

I do not have any kind of rings… will the dough spread too much with rings…. Anyone ever make without rings… if I roll tighter would that help…. Any suggestions… recipe sound so good….

Red Star Yeast | Reply

Hi Chris – A couple options – you could bake them free-form on a baking sheet, or place shaped rolls in a muffin tin. Bake times might vary, just keep an eye on them as they are baking.
Happy baking!

Red Star Yeast | Reply

Hi Penny – Thank you for writing. The recipe should yield about 30 butterhorns. We apologize for the error.
Happy baking!

Donna Strate | Reply

I am using English Muffin rings, is that okay? When rolling dough, how long and how wide should it be?

Red Star Yeast | Reply

Hi Donna,
As long as the rings are safe to use in a 400 degree F oven, you can certainly use them!
The final dough rectangle is rolled out to 1/4-inch thickness, about 10×15-inches.
Happy baking!

Red Star Yeast | Reply

Hi Carmen,
You can use butter in place of the margarine.

Happy baking!

Bernie C | Reply

5 stars
Great recipe. I didn’t use nuts, instead I put Lemon Curd on it and after baked of course a nice glaze. I was worried about all the butter in the recipe, but no need to be worried it all came together nicely.

Tabj | Reply

5 stars
Delicious! Made these once, now my brother in law requests them every year for as birthday treat!


5 stars
i know i am old but i had never seen a butter horn shaped like a crescent roll so i was quite relieved to find your butter horns look like what i recall growing up . both bakery and home made this the right shape . as a kid thou we could also chucks of butter being held in place by the drizzle on top and when you heated them the butter would melt and also drizzle a bit. poor young people will never know the truth of how great food was made . thank you for you keeping it real rather then looking like something that might have popped out of a tube.

Laurie Colombo | Reply

5 stars
These Butterhorns are fabulous! We sell out weekly at my Sister’ little cafe and have Customers that order a dozen at a time…delish!

Yvonne Gray | Reply

Hello Laura, Im not working at this time due to covid and thinking of selling my butterhorns and bread.I’m from Canada, and just wondering are your Butterhorns the round ones or cresent shape. How large are they and what price do you sell them for.
Thank you , looking forward to hearing from you

Patty | Reply

Can you make these with all purpose flour, or is there a way to make a substitute for the gluten additive?

Red Star Yeast | Reply

Hi Patty,
Yes, all-purpose flour can be used. You may need to adjust the amount of flour, mix times and rise times.
Happy baking!

Julie Payne | Reply

Hi, I was told when I became aware of being gluten-intolerant that you should not try to substitute flours in a yeast recipe that was not made for gluten free flours because they usually all called for two rising times and gluten free flour types could not handle two risings. I have made a few that only called for one rising time and they did fine, but the recipe did not call for bread flour. You might want to put Gluten-free in the google search. I did find one recipe that was by “Mennonite Girls Can Cook” And I know there are others. They do not form the rolls as I know butterhorns are traditionally shaped, but I do not know why they would be able to be formed that way. Good Luck.

Lee-Anne Franklin | Reply

Hi, just read your comment and these are definitely NOT Gluten free, in fact just the opposite, Bread flour has more gluten then all purpose does.

Opal Barker | Reply

could these be baked in a “Texas-sized” muffin tin instead of canning jar lids?

Red Star Yeast | Reply

Dear Opal,
You can certainly try that method. The bake time may need to be adjusted, and the butterhorns will take on the shape of the tin.

Happy baking!

Kate Summers | Reply

Can you bake these without the rings? or will they spread to much?

Red Star Yeast | Reply

Hi Kate,
You can bake these without the rings. Let us know how they turn out!

Happy baking!

Renee Sharpe | Reply

The recipe says “Let rise uncovered until indentation remains after touching.” About how long is that – minutes or hours? Many thanks!

Red Star Yeast | Reply

Hi Renee,
The rise time will vary depending on temperature and other factors, but should be about an hour.
Happy baking!

Renee Sharpe | Reply

5 stars
These were unbelievably delicious! Thanks so much.

Pam Doty | Reply

Do you remove the canning rings before baking?

Red Star Yeast | Reply

Hi Pam,
Bake the butterhorns in the rings. Remove the rings after baking once they are cool enough to handle.

Happy baking!

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