Whole-Wheat Butterhorns (Dairy Hollow House) - xpost

[Guest guest]

* Exported from MasterCook *

 

Whole-Wheat Butterhorns (Dairy Hollow House)

 

Recipe By :Dairy Hollow House Inn, Arkansas (Ozarks)

Serving Size : 0 Preparation Time :0:00

Categories : Rolls

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup honey

1 1/4 cups milk -- scalded

1 package active dry yeast

4 tablespoons butter -- melted

3 large eggs -- at room temperature, lightly beaten

2 tablespoons nutritional yeast

1 1/2 teaspoons salt

2 1/2 cups whole-wheat flour -- preferably stoneground

2 1/2 cups unbleached all-purpose flour

vegetable oil or Pam cooking spray for baking sheets

8 tablespoons butter -- (1 stick) chilled

cut into small chunks

Egg Glaze (recipe follows)

 

1. In a large bowl, stir the honey into the scalded milk. Whisk to dissolve the

honey and let stand until lukewarm. Sprinkle the yeast over the milk and let

stand until foamy, about 10 minutes. Stir in the melted butter, eggs,

nutritional yeast, and salt. Stir in the flours a cup at a time, alternating

whole-wheat and all-purpose flours, until the dough is stiff enough to knead.

 

2. Knead the dough on a lightly floured surface until smooth and elastic, 6 to 8

minutes. Oil a large bowl, add the dough, and turn to coat. Cover with a clean

cloth and let rise until doubled in bulk, about 1 1/4 hours.

 

3. Punch the dough down and let rise again until doubled, about 50 minutes.

 

4. Generously oil (or spray with Pam) 2 baking sheets with edges. This is

important; some butter will melt out of the dough and you don't want the butter

splashing your oven floor. Punch the dough down and knead briefly. Divide the

dough in thirds and roll out each piece into a 1/4-inch-thick circle. Cut each

circle into 10 wedges as you would cut a pie. Dot the wedges with the chilled

butter, then roll up each wedge, starting from the wide end. Place the rolls

about 1 1/2 inches apart on the prepared baking sheets. Cover the butterhorns

with clean cloths and let rise again until doubled in bulk, about 30 minutes.

 

5. About 10 minutes into the final rise, preheat the oven to 400 F.

 

6. Bake the butterhorns until well browned, 15 to 20 minutes. If you like,

remove them after 10 minutes and brush them with the egg glaze; it makes them

really pretty.

 

Makes about 30 butterhorns

 

VARIATION: These are quite wonderful when sprinkled generously with sesame or

poppy seeds before you roll them up.

 

Deja Food: The butterhorns make incredible French toast. And used for chocolate

bread pudding, they are heavenly!

 

Egg Glaze:

 

Any bread can get a beautifully shiny top by being brushed at some point in the

baking process with either 1 egg white beaten with 1 teaspoon water, (for a

transparent, shiny gloss) or 1 whole egg with 1 teaspoon water (for a

translucent shiny yellow gloss).

 

Our favorite roll at the restaurant, a hearty, wheaty country cousin to a

croissant, yet quite different in texture and method. These are delicious and

never cease to please.

 

Since they are quite rich, however, and a bit time consuming to shape, we save

them for holidays and special occasions, and make simpler rolls more often.

 

We used to make these with all whole-wheat flour but found them too heavy for a

dinner roll. We also make them slightly less sweet than we used to. This recipe

is how we do them now. ~ Crescent Dragonwagon

 

Typed for you by Brenda Adams on Dec. 12, 2002.

 

Source:

" Soup & Bread: Country Inn Cookbook, by Crescent Dragonwagon "

 

 

- - - - - - - - - - - - - - - - - - -