Foodie Friday #20

Happy Good Friday/Passover everyone!  Im sure you have all seen the million and one Easter food posts around the blog-osphere and on Pinterest.  Well I dont really have one for you today mainly because my mom is doing Easter this year so I didnt have to think about what to cook this year.  The recipe I am sharing with you today I did make this past Christmas and they tasted awesome...but make sure you read the note at the bottom of the recipe for notes on yeast and bread rising.  

These rolls are great for any occasion, although I really dont like to make homemade bread unless family is coming over...its a lot of work for everyday cooking, for me at least.  So without further ado, I present to you Cinnamon-Glazed Butterhorns!!

Cinnamon-Glazed Butterhorns

(A Taste of Home recipe)

Servings: 24       Prep Time: 35min     Rise Time: 1hr   Cook Time: 15min     Difficulty: Moderate

 (source)

Ingredients

·         1 package (1/4 ounce) active dry yeast (not instant)

·         ¼ cup warm water (110° to 115°)

·         1 cup warm milk (110° to 115°)

·         ½ cup butter, melted

·         ¼ cup sugar

·         1 egg

·         ¾ teaspoon salt

·         4 to 4-1/4 cups all-purpose flour

Glaze:

·         3 tablespoons butter

·         1 cup confectioners’ sugar

·         ¾ teaspoon ground cinnamon

·         1 teaspoon pure vanilla extract

·         1 to 2 tablespoons hot water

Instructions

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent.

Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks.

For glaze, heat butter in a small saucepan until golden brown; remove from the heat. In a bowl, whisk the confectioners’ sugar, cinnamon, vanilla and browned butter until smooth. Whisk in enough hot water to achieve spreading consistency. Brush over warm rolls.

**Notes** When I made this my dough didnt rise at all...I seem to have a hard time with that and its probably due to the quality of yeast I use, I hear great things about King Arthur yeast.  But as I said this dough didnt rise but I still cooked them anyway.  They didnt have the fluffy texture that crescent rolls normally have but the flavor was great.  Dont throw it out just because it doesnt rise, try to bake it and see what happens.  Also...sometimes the yeast doesnt rise because the water is either too hot or not hot enough.  If you are an expert with yeast then no worries but for beginners I recommend using a thermometer to get the right temp that should help with the rising issue as well.

Nutrition

1 roll equals 160 calories, 6 g fat (4 g saturated fat), 24 mg cholesterol, 118 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein. 

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