Homemade Whole Wheat Butterhorns Recipe
These delicious whole wheat rolls go well with all types of dinner entrees. Be prepared, though! Their tempting buttery flavor is sure to have your guests asking for seconds.
- 2-1/4 to 2-3/4 cups King Arthur Unbleached All-Purpose Flour, divided
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 cups water
- 1/3 cup packed brown sugar
- 2 tablespoons honey
- 2 teaspoons salt
- 5 tablespoons butter, divided
- 2 cups King Arthur Premium 100% Whole Wheat Flour
- In large bowl, combine 1-1/2 cups all-purpose flour and yeast. In a small saucepan, heat water, brown sugar, honey, salt and 3 tablespoons butter until a thermometer reaches 120°-130° (butter does not need to melt). Add to yeast mixture; beat on low for 30 seconds. Beat on high for 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down and divide into thirds. Shape each portion into a ball; cover and let rest for 10 minutes. On a lightly floured surface, roll each ball into a 12-in. circle. Cut each circle into six to eight pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 1 hour. Melt remaining butter; brush over rolls. Bake at 400° for 10-15 minutes or until golden brown. Immediately remove from pans; cool on wire racks. Yield: 1-1/2 to 2 dozen.
Originally published as Whole Wheat Butterhorns in Country Woman Christmas 1996, p24
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