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Whole Wheat Butterhorns Recipe

Whole Wheat Butterhorns Recipe

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. YIELD:24 servings


  • 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 or margarine, divided
  • 2 tablespoons honey
  • 2 teaspoons salt
  • 2 cups whole wheat flour


  • 1. In a large mixing 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. 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.

Nutritional Facts

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

Reviews for Whole Wheat Butterhorns

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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."

Reviewed Jan. 18, 2008

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

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