Home Cooking Recipes
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Savory Butterhorns
Chef:  Linda Pauls - Buhler, KS          Category:  Breads

Ingredients:
1 cup, plus 2 tablespoons water, (110° to 115°F)
1 package active dry yeast
1/3 cup non-fat dry milk powder
2 tablespoons sugar
1/4 cup shortening, melted
1 teaspoon salt
1 teaspoon all-purpose seasoning
1 (large) egg, beaten
1 2/3 cups whole wheat flour
1 1/2 cups bread flour, several tablespoons more if needed
1/4 cup margarine, melted
1 tablespoon dried parsley, crushed
1/2 teaspoon garlic salt
1/4 cup Parmesan cheese
2 tablespoons wheat bran





Directions: In a large mixing bowl, dissolve yeast in warm water. Add powdered milk, sugar, shortening, salt, seasoning and beaten egg and bran. Add whole wheat flour and beat well. Add enough of bread flour to form a soft dough. Knead 6 to 8 minutes by hand or with a dough hook. Place in lightly greased bowl, turning once to grease the top. Cover, let rise until double. Punch down and let rest 10 minutes. In a small bowl combine margarine, parsley and garlic salt. Set aside. Roll 1/2 of dough into a 12 inch circle, spread with 1/2 of margarine mixture and sprinkle with 1/2 of Parmesan cheese. Cut into 12 pieces, roll up each pie-wedge starting at the wide end and roll up, place seam side down on lightly greased baking sheet. Continue with rest of dough the same way. Let rise until almost doubled. Bake in 375°F oven for 13 to 15 minutes or nicely browned. Remove from baking sheet, cool on wire rack. Yield 24 rolls.

Notes:

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