Homemade Whole Wheat Butterhorns

Directions

• 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.