Whole Wheat Butterhorns Recipe

Ingredients

• 2-3/4 cups all-purpose flour, divided
• 2 packages (1/4 ounce each) active dry yeast
• 1-3/4 cups water
• 1/3 cup packed brown sugar
• 1/2 cup butter, divided
• 2 tablespoons honey
• 2 teaspoons salt
• 2 cups whole wheat flour

Directions

• In a large bowl, combine 1-1/2 cups all-purpose flour and yeast. Heat the water, brown sugar, 3 tablespoons butter, honey and salt to 120°-130°; add to flour mixture. Beat on low for 30 seconds with electric mixer; increase speed to high and continue beating 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, cover and allow to rise in a warm place until doubled, about 1-1/2 hours. Punch dough down and divide into thirds. shape each into a ball, cover and let rest 10 minutes. On a lightly floured surface, roll the balls into three 12 in. circles. Cut each circle into 6-8 wedges. Roll wedges into crescent shapes, starting at the wide end. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. Melt remaining butter and brush some on each crescent. Bake at 400° for 10-15 minutes or until golden brown. Brush again with butter while hot. Yield: 18-24 rolls.

Whole Wheat Butterhorns published in Country Woman November/December 1990, p33