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Whole Wheat Butterhorns

I take Whole Wheat Butterhorns to potluck suppers, and I serve them to guests—they'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 g

18-24 ServingsPrep: 30 min. + rising Bake: 10 min.

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.

2 of 2

Whole Wheat Butterhorns (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 137 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 237 mg sodium, 23 g carbohydrate, 2 g fiber, 3 g protein.