Ode to Julia Child.
Who happened to be quite right; BUTTER makes everything BETTER!
One holiday season, I easily made twenty dozen Butterhorns. They took over my kitchen! While rolling, rolling, rolling wedge after wedge after wedge, my mind wondered if a “Butterhorn invasion” might be what an everyday lunchtime occurrence looks like at the Duggar home. (God bless Michelle Duggar!) Few are given the blessing of nineteen little bellies to fill. Even so, it sure was a fun opportunity to serve mass quantities of Butterhorns to the family God’s given me!
My sweet, encouraging brother announced they were the best part of his Thanksgiving. May be partiality, may be sincerity – likely both – yet it’s a lofty enough complement to challenge you to master the Butterhorn!
They’re that delicious!
I strayed from the original recipe in two ways.
- By experimenting with various grains. 100% Kamut, 50/50% Kamut and Soft White Wheat and 100% Hard Red Wheat. The latter is my personal favorite.
- Maintaining a strict conviction about avoiding refined sugar, I substituted honey for the original recipe’s call for table sugar. Works beautifully and is more nutritious!
After you’ve rolled your last Butterhorn, please let me know which grains you chose to use and how the recipe turned out for you!
PS: Amending the flavor of these Butterhorns could web many ways. Consider rolling into them a blend of garlic butter and parsley, or cinnamon sugar and butter, or olive oil infused with Herbs de Provence…
Butterhorns: The Recipe
- 2 1/4 teaspoons yeast
- 2 tablespoons warm water (heated to 110-115 degrees)
- 2 cups warm milk (heated to 110-115 degrees)
- 1/2 cup honey
- 1 beaten egg
- 1 teaspoon salt
- 6 cups freshly milled flour (My favorite is half Kamut/half Hard Red Wheat)
- 3/4 cup butter
- Additional melted butter
In a large, stainless steel mixing bowl, dissolve yeast and honey in warmed water. Allow to sit while yeast activates, becoming frothy. Add warmed milk, egg, salt and three cups of flour. Stir until smooth, preferably using a dough whisk. Add in butter and remaining freshly milled flour (dough will be a little sticky). Do not knead or over handle the dough; it’ll toughen it! Place dough in an oiled bowl, cover tightly with plastic wrap and refrigerate overnight.
Go to bed and sleep well! The dough will rise nicely while you enjoy sweet dreams with visions of Butterhorns dancing in your head!
Wake up! Drink coffee! Its going to be a great day; your Butterhorns will soon be ready!
Remove dough from fridge, punch down and divide in half. On a floured surface, roll each half into a twelve inch circle. Cut each circle into twelve pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls, pointy side down, two inches apart onto a cookie sheet that’s either been greased or lined with parchment paper. Cover with a flour sack or dish towel, and let rise in a warm place until the Butterhorns have double in size. This will take about one hour.
Bake at 350 degrees for fifteen to eighteen minutes or until barely golden brown. Watch carefully! Remove from oven, brush with butter and serve warm.
With love and butter,
Thanks for the recipe! If we don’t have a grinder…where might one buy “freshly ground grains”? Do you have any recommendations?
Jessica Herrera says
Yes, I do! Thanks for asking. The key with freshly milled grain is timing. Perhaps someone you know has a mill they’d allow you to use. This was the case with me before I invested in a mill of my own. Hope that helps! I’ll address this more fully on a new post.