I hope everyone had a fabulous Easter! We went to church, hung out with family, and ate. A lot. This week’s menu plan consists of leftovers and fruits and veggies. And that’s about it. I’m still full.
I’ve been doing a lot of freezer cooking and baking lately. From Baked Cheesy Pasta to Breakfast Burritos (which I need to make again soon!), I’ve done a lot. What I didn’t have was a bread side. In comes these delicious Whole Wheat Butterhorns.
This recipe makes a ton. 32 to be exact. And they taste delicious. They were a huge hit with my kids. So, yeah, I’ll be making them again.
They were really easy to make, so even if you don’t think you’re good with bread making or yeast you could definitely give these a try.
If you make these, you won’t regret it. Plus, these are perfect for the freezer! Just pull them out and pop them in your toaster oven! Talk about easy!
Whole Wheat Butterhorns
recipe adapted slightly from Heavenly Homemakers
- 2 T yeast
- 1/3 cup warm water
- 9 cups whole wheat flour, divided
- 2 cups warm milk
- 1 cup butter, melted
- 1/2 honey or sugar
- 6 eggs
- 2 tsp salt
- 3-4 T butter, melted
- In a large mixing bowl or Kitchen Aid mixing bowl, mix your yeast and warm water. Let sit until yeast bubbles, about 10 minutes.
- Add 4 cups of flour, milk, butter, honey, eggs, and salt. Mix until smooth. Then add enough flour to get a nice soft dough. I used my Kitchen Aid with the knead hook and kneaded it for 5 minutes, and then threw the dough on the counter and kneaded it a few times to make sure it all came together.
- Place dough in a large bowl, cover, and let rise until doubled, about an hour.
- Divide dough into 4 parts, and roll each part out into a large circle, about 12 inches wide. Brush each circle with melted butter and cut each one into 8 pie-shaped wedges. Roll up each wedge from the wide edge to the tip and pinch to seal. Put butterhorns, tops down, on a lined baking sheet. Cover, and let rise until doubled, about 30 minutes.
- Bake at 375 degrees for 10-15 minutes until lightly browned. Brush with more butter and serve immediately or let cool on a wire rack.