Flaky, sweet, and buttery, these make-ahead Butterhorns will be the star of your Thanksgiving table.
Today I’m going to tell you to make homemade rolls for your Thanksgiving day feast. I know, I know. Like you need one more thing to do on Thanksgiving day. But these butterhorns. Oh friends, these butterhorns. They are the show stealers. The dish everyone will ask to pass a second and third time. The ultimate vehicle for butter, jam, cranberry sauce, and turkey leftovers.
Now before you groan and tell me there’s no possible way you could make homemade bread while you’re elbow deep in turkey and taters, let me explain. These are entirely 100% make ahead. As in, you could make them today. Like, right now.
Right this very minute you could head to the kitchen, roll up your sleeves, and stir together this sweet, eggy butterhorn dough. It’ll take you about 10 minutes, and then you can slip the dough in the fridge for the night, pull your sleeves back down, and curl up on the couch with a hot cocoa.
Tomorrow, it’ll be puffed and ready for kneading, rolling, and baking. This will take a little time, but it’s only Thursday. You’ve got an entire week until Thanksgiving! By tomorrow evening, you’ll have rows of butterhorns nestled away in your freezer, ready to bust out and impress the pants off of all your Thanksgiving day guests.
To prove this venture is totally doable, I took some photos of the process. Just pretend we’re in the kitchen together, cookies in our bellies, Michael Buble crooning in the background. You ready? Let’s do this.
Once the dough has had a nice long chill in the fridge, you take it out and divide it into four equal pieces. Then you grab the flour. Lots of flour. I flour my hands, the counter, the dough, and my rolling pin. Then I go to rolling. Each piece gets rolled into a 9 inch-ish circle.
See? So much flour. Then we slice it up pie style.
And roll baby roll.
After they’re rolled up and looking precious, you place the butterhorns on a baking sheet. Here’s the first point you can freeze. I usually let the rolls freeze on the pans, then just throw them into a ziplock together. On the big day, I take them out, let them rise while I’m mashing potatoes, and then just pop in the oven to bake. Or you can go ahead and bake the rolls tomorrow, freeze, and make your day really easy. Just thaw and reheat! It’s like magic!
There’s something about homemade bread that does feel like magic, doesn’t it? Fluffy and fragrant, buttery and flaky, each bite begs you to stop and savor.
Go ahead, grab half. I’ll share.
Recipe by NeighborFood