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Whole Wheat Butterhorns

I take these buttery delights 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 on our hay and cattle operation, too. The rolls aren't hard to make, and they freeze very well for future use. —Mary Jane Mullins, Livonia, Missouri
  • Total Time
    Prep: 30 min. + rising Bake: 10 min.
  • Makes
    24 rolls

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, 6-8 minutes. Place in a greased bowl, turning once to grease the 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 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 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° until golden brown, 10-15 minutes. Brush again with butter while hot.
Nutrition Facts
1 each: 137 calories, 4g fat (2g saturated fat), 10mg cholesterol, 237mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 3g protein.
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Reviews

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Average Rating:
  • deb1223
    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.

  • sbrunson
    Jan 18, 2008

    These ended up more like a roll than a croissant.