My Grandmother’s Butterhorns

These are the BEST Butterhorns with swirls of rich, buttery layers and topped with sweet frosting straight from my Grandmother’s recipe box. They are so much better than your regular sweet roll!

– 1/2 cup Melted Butter – 2 Eggs – 1/4 cup Sugar – 1 tbsp Red Star Yeast or 1 instant yeast package – Pinch of Salt – 3/4 cup lukewarm milk – 3 cups Flour


This dough was really really sticky, so after it’s mixed up I greased a bowl and added the dough inside to let rise. It was doubled after an hour. Next, I took the dough and split it in half.

Then I rolled out each half, buttered it, and cut it into 16 pie slices.

The directions say then to roll them all up individually and place on cookie sheet to rise again. Here is how it looks when you roll them up.

After about 40 minutes of rise time again they went into the oven to bake.

I drizzled frosting onto the Butterhorns when they came out of the oven and they looked so pretty. And buttery. And delicious.

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