Field editor Peggy Burdick of Burlington, Michigan sends the recipe for this lovely breakfast bread. She notes, "My aunt gave me the recipe for these pretty, rich-tasting loaves many years ago. I use my bread machine for the first step in the recipe.
These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it.
-Mary Anne McWhirter, Pearland, Texas
I take Whole Wheat Butterhorns to potluck suppers, and I serve them to gueststhey've always brought many requests for the recipe.
They're a favorite at home, too. The rolls don't take long to make, and they freeze very well for future use.
My husband and I have four married children and three grandchildren. We have a hay and cattle operation, and he's also a carpenter.
I enjoy gardening...every year I can and freeze my harvest, then share the bounty with friends and family.
My mom made this recipe once years ago and I always remembered how good it tasted! So I made it myself from memory, and it was a big hit! Folks who think they don't like spinach are in for a surprise when they try it.
This toasty bread has a wonderfully sweet and buttery coconut topping that's simply scrumptious. "It's easy to make and so yummy," says Betty Checkett of St. Louis, Missouri. "Enjoy it with a cup of coffee at breakfast or for a snack anytime of day."
We've been enjoying this slightly sweet bread on a daily basis for more than 10 years. A fellow teacher shared the recipe with me when my family lived in New York. I was sure to pack up the recipe when we headed west.
This moist savory bread pairs nicely with a variety of main dishes. It's great with soup...and makes a wonderful grilled ham and cheese sandwich. I came up with the recipe a few years ago when I wanted to use up the fresh rosemary in my garden.
-Cori Oakley, Traverse City, Michigan