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Frosted Homemade Crescent Rolls

This recipe was sent to us by Land O’Lakes farmer-owner Steve Meissner of Hickory Hill Farms. He and his family enjoy these vanilla butter frosted rolls, or Butterhorns, anytime the Meissner family gathers. “It says butter so many times on the recipe card it makes my mouth water,” says Meissner. To learn more about our farmer-owners, check out the “Who We Are” page.

Get started!



1/4 cup warm water (105°F to 115°F)

1 package (2 1/4 teaspoons) active dry yeast

1 1/4 cups Land O Lakes® Butter, softened, divided

1 cup milk

1/4 cup sugar

1/2 teaspoon salt

4 cups all-purpose flour

2 large Land O Lakes® Eggs


1/3 cup Land O Lakes® Butter, softened

2 1/3 cups powdered sugar

1 1/2 tablespoons milk

1 teaspoon vanilla extract

How to make

  1. STEP 1

    Combine warm water and yeast in small bowl; let stand about 10 minutes or until foamy.

  2. STEP 2

    Melt 3/4 cup butter. Combine melted butter, 1 cup milk, sugar and salt in large bowl. Add yeast mixture. Stir in 2 cups flour and eggs. Stir in 1 cup additional flour.  

  3. STEP 3

    Add remaining flour, 1/2 cup at a time, to create soft dough. Knead 5-7 minutes or until smooth. Place dough in greased bowl; cover. Refrigerate 3 hours or overnight.

  4. STEP 4

    Divide dough into thirds. Roll each third into 10-inch circle on lightly floured surface. Spread each circle with 2 tablespoons remaining butter; cut each circle into 12 wedges. Roll up each wedge tightly from wide end to point, forming crescent. Place on parchment-lined baking sheet, curving dough slightly. Melt remaining 2 tablespoons butter; brush dough with melted butter. Cover; let rise in warm place 1 hour.

  5. STEP 5

    Heat oven to 400°F.

  6. STEP 6

    Bake 13-14 minutes or until browned. Cool completely.

  7. STEP 7

    Meanwhile, beat 1/3 cup butter until creamy. Add powdered sugar; beat until smooth. Stir in 1 1/2 tablespoons milk and vanilla. Frost cooled rolls.

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