Whole Wheat Butterhorns Recipes

BUTTERHORNS RECIPE

Steps:

• Soak the yeast to soften. In a second small bowl mix together 1 package yeast, 1 tsp sugar and 1/2 cup warm water. Let stand until yeast becomes frothy.
• Set out the egg to warm to room temp.
• Mix the 4 c flour, 1/2 tsp salt and 1/2 c sugar together in a large bowl.
• Scald a 1/2 cup milk, add 1/2 cup stir until butter melts. Set aside until lukewarm.
• Once lukewarm, add 1/2 cup warm water, the egg and the softened yeast mixture.
• Let the dough rise until double in bulk.
• Punch down to remove the excess air.
• Roll out the dough on a floured board/counter. Spread with butter, roll up like a jelly roll and cut into 1-inch slices.
• Place on a greased cookie sheet lined with parchment paper and let rise about an hour. Bake at 375 for 25 min.

MAKE-AHEAD BUTTERHORNS

Steps:

• In a large bowl, dissolve yeast in water. Add milk, shortening, sugar, eggs, salt and 4 cups flour; beat 3 minutes or until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead lightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 hours. , Punch dough down; divide into 4 equal parts. Roll each into a 9-in. circle; brush with butter. Cut each circle into 8 pie-shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal. , Place rolls with tip down on baking sheets; freeze. Transfer to airtight freezer containers; freeze up to 4 weeks., To use frozen rolls: Arrange frozen rolls 2 in. apart on greased baking sheets. Cover with lightly greased plastic wrap; thaw in the refrigerator overnight. To bake, preheat oven to 375°. Let rolls rise in a warm place until doubled, about 1 hour. Bake until golden brown, 12-15 minutes. Serve warm.