The One Day Only Blog! Butterhorn Rolls

Butter is what makes rolls taste the best and the design of the roll matters. Butterhorn (or what I previously though were butthorn) rolls allows for the maximum amount of butter. Here is a picture by picture instruction of how to make them. Warning, because I am not a p-r-o-fessional yet, this blog will only be up today so that the real cooks won't judge me for my lack of perfection.

Step 1

Let dough rise.


Split the dough in half, let it rise another 15 mins.


Roll it out into at 12 inch circle and butter it like crazy!


Using a pizza cutter, make 12 evenly cut pieces.


Starting from the bigger side, roll toward the little side.


Keep rolling.


Make all of them look like this...


And line them up like this. The books says put them 2 inches apart, but I like to put them together so they cook together. Do it my way. It's better.

Let them rise an additional 30 mins on the pan.

Cook at 375 for 13 mins and butter the top when you're done!

Peace.