Wheat Butterhorns

Recipe

Side Dish
Wheat Butterhorns

Primary Media

Four crescent rolls on a white platter

User Rating

5 out of 5 stars
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Recipe Data

24
Servings

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    Servings and Ingredients

    Ingredients
    Serves 24
    QuantityIngredientAdd
    1 c. Hy-Vee old-fashioned oats
    ½ c. Hy-Vee honey
    2 tbsp. Hy-Vee butter
    1 ½ tsp. Hy-Vee salt
    2 c. Hy-Vee skim milk
    1 packet(s) dry yeast (about 2 1/4 teaspoons)
    ⅓ c. warm water (100 to 110 degrees)
    ¼ c. oat flour
    3 c. whole wheat flour
    1 ½ c. Hy-Vee all-purpose flour, divided
    1 egg white, lightly beaten

    Directions

    1. Combine oats, honey, butter and salt in a large bowl. Heat milk in a small saucepan over medium heat until temperature reaches about 180 degrees, stirring frequently. Add to oat mixture, stirring until well blended. Cool to room temperature.
    2. Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Add yeast mixture to oat mixture; stir well.
    3. Combine oat flour, whole wheat flour and 1 cup all-purpose flour in a large bowl. Gradually add to oat mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes, adding enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
    4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, about 1 hour (Press two fingers into the dough. If indentation remains, the dough has risen enough). Punch dough down, and let rest for 5 minutes.
    5. Divide dough in half. Working with one half of dough at a time, roll into 8- to 10-inch circle. Cut into 12 wedges. Roll each wedge, starting at widest end. Place on lightly greased baking sheet. Cover with plastic wrap coated with cooking spray; let rise in a warm place (85 degrees), free from drafts, for about 30 minutes.
    6. Preheat oven to 400 degrees.
    7. Brush each roll with beaten egg white. Bake 15 minutes or until golden. Cool on wire racks.

    Nutrition facts

    Servings

    140 Calories per serving

    Amounts Per Serving

    • Total Fat: 1.5g
    • Cholesterol: 5mg
    • Sodium: 160mg
    • Total Carbohydrates: 27g
    • Protein: 5g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 0%
    0%
    Iron 6%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Comfort Foods Cookbook.