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Butterhorn Crescent Rolls

This butterhorn crescent roll recipe is from Beth of the Schooner Heritage. It’s a family favorite in her house and she’s made them quite a few times on the schooner. These crescent rolls are sweet and savory with a delicate texture and delicious crunch on top.

Schooner Heritage Butterhorn crescent rolls served aboard Schooner Heritage
  • 1 cup shortening
  • 2 eggs
  • 1 cup milk
  • ½ cup sugar plus 1 tsp sugar
  • ½ cup water
  • 2 tsp salt
  • 4 ½ cups flour
  • 1 package yeast
  • 1 tsp baking powder
  • ½ stick butter

Preheat oven to 400 degrees.

In a saucepan, combine the shortening and milk over medium heat until shortening is melted. Set aside to cool.

Dissolve yeast and 1 tsp of sugar in warm water (110-115 degrees). Set aside to proof.

In your mixing bowl, beat the eggs, ½ cup sugar and the salt together.

Combine the cooled milk mixture and the yeast mixture with the eggs in your mixing bowl.

Sift together the flour and baking powder and add slowly to the wet ingredients. Stir until well combined and making a sticky dough.

Separate into thirds and refrigerate overnight.

With each third of your dough, roll out a circle of about 12-inch diameter on a well-floured surface. Melt the butter in a dish and brush the circles with a generous amount of butter.

 With a pizza wheel or sharp knife, cut your dough circle into 12 equal triangles and roll each piece starting from the wide end towards the point.

Brush the tops of each crescent with melted butter and dip in sugar before placing on a pan. Set in a warm space to rise until nearly doubled in size.

Bake in a 400 degree oven for 8-10 minutes or until golden brown.

Enjoy warm with family and friends!

Category: Food and Recipes


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