Cayenne pepper and allspice add a little zip to these cinnamon-y butterhorn rolls. Serve warm.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
2 hrs 50 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together warm water, 1/4 cup sugar and yeast. Let stand about 10 minutes or until yeast is foamy. Using a wooden spoon, stir in 2 eggs, melted butter (or oil) and salt. Stir in the whole-wheat flour. Gradually stir in as much of the all-purpose flour as you can.

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  • Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose our to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 to 1 1/2 hours).

  • Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Meanwhile, lightly coat two large baking sheets with cooking spray; set aside.

  • In a small bowl combine the remaining 1/4 cup sugar, wheat germ, cinnamon, allspice and cayenne.

  • On a lightly floured surface, roll one ball of dough into a 12-inch circle. Sprinkle dough evenly with half of the cinnamon mixture. Coat sugar mixture lightly with cooking spray. Cut circle into 12 wedges.

  • To shape each roll, begin at the wide end of the wedge and roll dough toward the point. Place, point-side down, 2 to 3 inches apart on one of the prepared baking sheets. Repeat with remaining dough, cinnamon mixture and cooking spray. Cover and let the rolls rise in a warm place until double in size (about 1 hour).

  • Preheat oven to 400 degrees F. In a small bowl, beat together 1 egg and 1 tablespoon water with a fork. Brush lightly over tops of rolls. Bake for 9 to 10 minutes or until golden. Remove and cool slightly; serve warm.

Nutrition Facts

113 calories; protein 3.4g 7% DV; carbohydrates 19.5g 6% DV; dietary fiber 1.2g 5% DV; sugars 4.4g; fat 2.4g 4% DV; saturated fat 1.2g 6% DV; cholesterol 27.1mg 9% DV; vitamin a iu 79.7IU 2% DV; vitamin cmg; folate 65mcg 16% DV; calcium 9.4mg 1% DV; iron 1.1mg 6% DV; magnesium 14.5mg 5% DV; potassium 57.8mg 2% DV; sodium 143.6mg 6% DV.