Butterhorn Crescent Rolls

Linda Griffith


This is an old recipe that I used to make a lot when I was younger. I guess I just got lazy in my old age, but our girls just loved these rolls. I need to whip out the flour and get this recipe rolling again. Love sharing with you. Hope you like them. Photo by Taste of Home.


★★★★★ 1 vote

2 dozen rolls
3 Hr 10 Min
15 Min


  • 1 pkg
    fast acting yeast
  • 1/3 c
    warm water
  • 1/2 c
    scalded milk
  • 1 large
  • 1 tsp
  • 1/4 c
  • 2 1/4 c
  • 1/2 stick
    butter, melted

How to Make Butterhorn Crescent Rolls


  1. Dissolve yeast in water. Cool milk and add it with egg, salt and sugar, then add flour. Mix and knead. Let rise until double in size. Roll out in circles and brush with melted butter. Cut in pie-shaped wedges; roll up. Brush with butter again. Let rise. Bake 15 minutes in 400 degree oven or until golden brown.
  2. Tip: To get your bread to rise a little faster, you can put a pan of boiling water in the oven on one rack and your rolls on another. Close oven door and let them rise. Don't turn on the oven.

Printable Recipe Card

About Butterhorn Crescent Rolls

Course/Dish: Sweet Breads

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