Whole Wheat Butterhorns Recipe
Ingredients
| Dried yeast | 1 Tablespoon (1 Cake) | |
| Salt | 1 1⁄4 Teaspoon | |
| Nutritional yeast | 1⁄4 Cup (4 tbs) | |
| Milk | 1 1⁄4 Cup (20 tbs), lukewarm | |
| Eggs | 3 , beaten | |
| Oil | 1⁄4 Cup (4 tbs) | |
| Whole wheat flour | 6 Cup (96 tbs) | |
| Honey | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 240 Calories from Fat 54
% Daily Value*
Total Fat 6 g9.4%
Saturated Fat 1.3 g6.3%
Trans Fat 0 g
Cholesterol 41.4 mg13.8%
Sodium 175.4 mg7.3%
Total Carbohydrates 41 g13.7%
Dietary Fiber 6.3 g25.4%
Sugars 5.1 g
Protein 9 g18%
Vitamin A 1.4% Vitamin C 0.05%
Calcium 4.3% Iron 12.9%
*Based on a 2000 Calorie diet
Directions
Add honey, oil, salt, nutritional yeast and eggs.
Beat thoroughly.
Slowly beat in as much flour as necessary to give dough good consistency.
Knead until elastic.
Oil, place in bowl and cover.
Let rise in warm place until double in bulk.
Punch down.
Let rise again and punch down.
Divide dough in half.
Shape into 2 round balls and roll each ball on board into circle 12 inches in diameter.
Cut each circle into 8 pie-shaped wedges.
Roll up each piece, working from outer edge inward.
Press down pointed end.
Place on oiled cookie sheets and brush with oil.' Set in warm place.
When again double in bulk, bake at 400° F. for 15 to 18 minutes.
Chef
