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Whole Grain Butterhorns with a Salty-Sweet Glaze

February 23, 2009
Butterhorn rolls

Butterhorn rolls

I got my first piece of blog swag!  I feel like I’ve really arrived.  When I mentioned in my post on Brunswick Stew to be sure not to forget the cornbread, a cookbook author Cresent Dragonwagon offered to send me a copy of her cookbook, The Cornbread Gospels.  When I first flipped through it, I was drawn to this recipe immediately.  The book contains a lot more than just basic cornbread recipes- it has yeasted breads with cornmeal, sweets with cornmeal, muffins, puddings, etc.  This recipe contains whole wheat flour, cornmeal and maple syrup, and a salty sweet glaze you brush on at the end of baking.  The dough is really tender and easy to work and you can form it into rolls, or bake it in muffin tins or round cake pans.  It’s very flexible.  I took these to Haley’s party figuring they wouldn’t clash too much with the awesome seafood gumbo she made- and they didn’t.  Makes about 3 dozen rolls, or more, depending on size.


2 c buttermilk

4 T (1/2 stick) unsalted butter, room temperature, plus more for brushing

1/2 c maple syrup or honey, or a combination of both

2 t salt

1 1/3 c stone-ground cornmeal

1 whole egg

2 egg yolks

1/2 c lukewarm water

1 t sugar

2 packages active dry yeast (I used rapidrise)

2 1/2 – 3 c whole wheat flour

2 1/2 – 3 c all-purpose flour


3 T unsalted butter

1 1/4 t salt

2 T maple syrup

2 T brown sugar

1 egg


In a small saucepan, bring buttermilk to a boil.  It will curdle, but that’s okay.  Meanwhile, in a large bowl, combine cornmeal, salt, butter and maple syrup and stir to combine.  Pour hot buttermilk over mixture and stir to dissolve butter.  Let mixture cool to lukewarm.

In a measuring cup, combine lukewarm water, yeast and sugar and stir.  Let sit until it bubbles.

When cornmeal mixture has cooled, stir in egg and egg yolks until combined.  Stir in yeast.  Add 1 c wheat flour and 1 c all-purpose flour and beat with a wooden spoon for 2  minutes.  Then, add wheat and white flours alternately, 1/2 c at a time until dough can be kneaded (add about a full cup of each flour during this time).  On a floured surface, knead dough, adding remaining flour a bit at a time as needed.  This is a very tender dough, so you will add up to a full cup of each flour while you knead it to prevent it from sticking.  After 5-6 minutes, the dough should be smooth and elastic.  Grease a large bowl and place dough in bowl, turning once to coat.  Cover with a towel or plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

After dough has doubled, punch it down.  To make butterhorns, take 1/3 of the dough and roll it into 2 12″ circles.  Brush with melted butter.  Cut each circle into 8-12 pie wedges and roll them into butterhorns by starting at the widest edge, and rolling toward the pointed edge.  Place on greased baking sheet.  You can roll the rest of the dough the same way, or divide the dough into 24 1 1/4″ diameter balls and place them in 2 greased cake pans.  Cover all rolls and let rise for 30-45 minutes, or until they have doubled.  Preheat oven to 375 degrees and bake for 15 minutes.  After 15 minutes, remove from oven and brush with glaze.  Return rolls to oven and bake an additional 5-8 minutes, or until glaze is browned.

To make glaze:  Bring butter, salt, maple syrup and brown sugar to a boil in a small saucepan.  Remove from heat and let cool for a minute or two.  Whisk in egg and set aside.

One Comment leave one →
  1. Haley permalink
    February 23, 2009 4:46 pm

    Thanks for the shout out! These were delicious, even though I will continue to call them matterhorns.

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