Whole Wheat Butterhorns Recipe

5 2 2
Whole Wheat Butterhorns Recipe
Whole Wheat Butterhorns Recipe photo by Taste of Home
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Whole Wheat Butterhorns Recipe

Read Reviews
5 2 2
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I take Whole Wheat Butterhorns to potluck suppers, and when I serve them to guests I can always count on many requests for the recipe. They're a favorite at home, too. The rolls aren't hard 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.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 10 min.

Ingredients

  • 2-3/4 cups all-purpose flour
  • 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, turning once to grease the top. Cover with plastic wrap and let 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: 24 rolls.
Originally published as Whole Wheat Butterhorns in Country Woman November/December 1990, p33

Nutritional Facts

1 each: 137 calories, 4g fat (2g saturated fat), 10mg cholesterol, 237mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 3g protein.

  • 2-3/4 cups all-purpose flour
  • 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
  1. In a large bowl, combine 1-1/2 cups all-purpose flour and yeast.
  2. 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.
  3. Turn out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let 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.
  4. 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.
  5. Bake at 400° for 10-15 minutes or until golden brown. Brush again with butter while hot. Yield: 24 rolls.
Originally published as Whole Wheat Butterhorns in Country Woman November/December 1990, p33

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Reviews forWhole Wheat Butterhorns

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deb1223 User ID: 2219200 19870
Reviewed Dec. 14, 2009

"Wonderful rolls! I was a bit worried as the dough was VERY soft - I didn't think it would hold a crescent shape. It did and they are wonderful. I used the white whole wheat flour from King Arthur - gave it a wonderful taste and texture."

MY REVIEW
sbrunson User ID: 1806258 24912
Reviewed Jan. 18, 2008

"These ended up more like a roll than a croissant."

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