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Whole Wheat Honey-Oat Butterhorns

Whole Wheat Honey-Oat Butterhorns

Thanksgiving is just around the corner and that means rolls.  Sometimes I like to stray from the traditional and make something just a little bit different.  This year it’s Whole Wheat Honey-Oat Butterhorns.  They look impressive and they taste impressive.  But they’re very simple to make.

Whole Wheat Honey-Oat Butterhorns 
 
Are you familiar with the bottoms of your rolls sweating in the pan unless you move them to a cooling rack almost immediately?  We have a special perforated baking sheet that solves that problem.  It’s looks like a normal half-size baking sheet, but it has small holes all over the bottom.  Not only does this allow you to keep your rolls on the pan to cool without them sweating, but it also promotes air flow underneath while baking.  This creates more even baking.
 
Whole Wheat Honey-Oat Butterhorns 
 
Whole Wheat Honey-Oat Butterhorns
 
  • 2 cups whole wheat flour*
  • 1/2 cup all-purpose flour*
  • 1/2 cup old fashion rolled oats*
  • 2 T SAF instant yeast*
  • 1 T vital wheat gluten*
  • 1 T dough enhancer*
  • 1 1/2 tsp. salt*
  • 1 cup warm water
  • 1/4 cup honey*
  • 1/4 cup butter, melted
  • 1 egg

*These ingredients can be found in our store.

  1. In the bowl of a stand mixer, mix flours, oats, yeast, vital wheat gluten, dough enhancer, and salt. Add remaining ingredients. Add enough remaining whole wheat flour to form a soft dough (dough will be sticky).  Knead until gluten is developed (6-8 minutes).
  2. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.   
  3. Punch down dough; divide in two.  Roll one half of the dough with a rolling pin into a circle about 1/8″ thick.  Cut into 8 wedges.  Roll each wedge starting with the wide end and ending with the pointy end. 
  4. Place on a baking sheet. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes.
  5. Preheat oven to 375°. Bake 20-22 minutes or until golden brown. 
  6. Brush melted butter over rolls.
 
Whole Wheat Honey-Oat Butterhorns
 

 

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Filed Under: Kitchen Supply Store Tagged With: rolls

November 6, 2014 by Dawn Mikesell Leave a Comment

Whole Spelt Dinner Rolls

100% Whole Spelt Dinner Rolls

No Thanksgiving dinner is complete without rolls.  We have a recipe for 100% whole spelt dinner rolls.  They are so light that you won’t believe there’s not a speck of any other type of flour in them.

100% Whole Spelt Dinner Rolls

Spelt is an ancient wheat.  It doesn’t have as much gluten as the wheat we’re used to, but it has a flavor that will hook you.  It’s slightly sweeter and nuttier than wheat, making it a perfect choice for dinner rolls.

You may have noticed that this recipe calls for shortening.  We don’t normally advocate shortening, but it has a higher melting point than butter which helps produce a lighter roll.  If you prefer not to use shortening or if you want the flavor of butter, you can use the same amount of butter instead.  Just keep in mind that your rolls may not turn out as light.

We have a little tip for you too.  Are you familiar with the bottoms of your rolls sweating in the pan unless you move them to a cooling rack almost immediately?  We have a special perforated baking sheet that solves that problem.  It’s looks like a normal half-size baking sheet, but it has small holes all over the bottom.  Not only does this allow you to keep your rolls on the pan to cool without them sweating, but it also promotes air flow underneath while baking.  This creates more even baking.

100% Whole Spelt Dinner Rolls
100% Whole Spelt Dinner Rolls

100% Whole Spelt Dinner Rolls

6056962
Ingredients
  • 2 cups Milk
  • ½ cup Shortening or Butter
  • 2 Eggs
  • ½ cup Warm Water
  • 1 T Salt*
  • ¼ cup Brown Sugar*
  • 2 T Yeast*
  • 2 T Dough Enhancer*
  • 2 T Vital Wheat Gluten*
  • 5-¼ – 5-½ cups Whole Spelt Flour*

*These ingredients can be found in our store

Instructions
Combine all ingredients in the bowl of your bread mixer. Mix with a dough hook until combined, then knead for 6-8 minutes or until your gluten tests that it is developed. Your dough should be a little bit sticky.
Place in an oiled bowl and let rise until doubled in size. About 1 hour. Punch down and form into golf ball sized balls and place on baking sheet. Let rise until doubled in size. Bake at 350 for 15-20 minutes or until golden brown on top.
Brush the tops with butter while still warm.

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Filed Under: Recipe Tagged With: rolls

November 21, 2013 by Dawn Mikesell Leave a Comment

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Kitchen Kneads is your one-stop shop for quality grains, flour, kitchen appliances, and other ingredients.

We are Utah’s premier baking and cooking resource!

Questions?

888-881-9957
[email protected]

 

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Monday9:30am - 5:00pm
Tuesday9:30am - 6:00pm
Wednesday9:30am - 6:00pm
Thursday9:30am - 6:00pm
Friday9:30am - 6:00pm
Saturday9:30am - 5:00pm
SundayCLOSED
Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions? 888-881-9957 [email protected]
Kitchen Kneads Ogden, UT Kitchen Supply Store

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Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads Ogden, UT Kitchen Supply Store
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