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 are WORTH IT!
This butterhorn recipe is an old family favorite. and I promise, they are the show stealers. They will be the dish everyone will ask to pass a second and third time.
That’s because Butterhorns are the ultimate vehicle for:
- cranberry sauce
- and even turkey leftovers
Make Ahead Butterhorns
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 (and you should).
Right this very minute you could head to the kitchen, roll up your sleeves, and stir together this sweet, eggy butterhorn dough. It will only 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 and effort, but it’s a good way to get out any pre-holiday frustration. (Plus, it’s fun to pretend that you’re a contestant on the Great British Baking Show in the midst of a Bread-Week technical challenge.) After a little elbow grease, you’ll end up having rows of crescent roll shaped butterhorns nestled away in your freezer, ready to bust out and impress the pants off of all your Thanksgiving day guests.
Let’s Bake Butterhorns!
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 them afterwards, and then that will make your Thanksgiving 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? That moment when you pull the towel off the top of the basket of rolls and everyone watches in awe as the steam rises… Fluffy and fragrant, buttery and flaky, each bite begs you to stop and savor.
Go ahead, grab half. I’ll share.
So now that you know which rolls you are serving on your Thanksgiving table, what about…
- The Main Course? Never fear! Just click on over to my Easy Oven Roasted Turkey recipe for a picture perfect, golden and juicy bird.
- For Side Dish inspiration check out these Garlic Green Beans, this comfort-food classic Corn Casserole, or this beautiful Cranberry Jello Salad.
- Need a killer Dessert to satisfy that holiday sweet-tooth? Try one of my 15 Drool-Worthy Thanksgiving Desserts.
- I’ve even got your Beverage choices covered with this Cranberry Apple Cider, or for a more boozy Thanksgiving, try my Autumn Sangria.
Recipe by NeighborFood