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Did you know that I really, really love butter?
Let’s see – which do I love more? Butter…or jars? That’s a toss up. Hey, did you know you can make butter IN a jar? That tidbit of information is irrelevant to this post, but still worth mentioning…just because it involves two of my favorite things.
It is a fact that Matt’s eyes got really big as I was buttering my biscuit last week – even though he obviously knows how much I love butter. I mean – it was enough to stop our conversation at the time.
“What?” I said, “You’ve never seen me butter my biscuit before?”
“Yes,” he said, “I’ve seen you. But there is almost more butter than biscuit this time.” (At which point I grinned – and got just a tiny bit more butter because there was a spot on my biscuit not yet covered…)
Alrighty. So I like a little biscuit with my butter. And I like it to be all melty down the sides. Then I like to sop the buttery drippings off of my plate as I eat my biscuit. It’s just best that way if you ask me.
Which is why I was excited to make over this recipe. I mean, they are called Butterhorns! I didn’t have to make many changes in this recipe – just a few minor tweaks. And wow is it delicious!
With Christmas coming, many of you are looking for a yummy, whole grain roll to make with your holiday meal. This would be perfect if you ask me. :)
Whole Wheat Butterhorns
2 Tablespoons dry yeast
1/3 cup warm water
9 cups whole wheat flour, divided (I use freshly ground hard white wheat)
2 cups warm milk
1 cup butter, melted
1 cup sucanat or 3/4 cup honey
2 teaspoons salt
3-4 Tablespoons butter, melted
In a large mixing bowl, dissolve yeast in water. (Water should be warm, but not so warm that you can’t comfortably put your finger in it to test the temp.) Add 4 cups flour, milk, butter, sucanat, eggs, and salt. Beat with an electric mixer until contents are smooth.
Add enough remaining flour to form a soft dough. I found it easiest to do this by hand. Although if you have a Kitchen Aid type mixer, I’m sure that would work well too! Turn mixture onto floured surface and knead for 3-4 minutes.
Place dough in a bowl, cover, and let rise in a warm place until doubled (1-3 hours).
Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted 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, top down, on baking sheets.
Allow rolls to rise again for about 30 minutes or until they have doubled in size. Bake at 375° for 10-20 minutes (every oven is different!) or until they are lightly browned. Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.
This recipe makes about 30 rolls. These freeze very well! I found that having a batch of these in the freezer is wonderful when I need something additional to help stretch a meal! I simply take out the amount we need, warm them in our toaster oven, and serve them with…you guessed it…butter.
Who loves butter as much as I do? Do tell.