Best 2 Whole Wheat Butterhorns Recipes

Whole wheat butterhorns, also known as kipferl or crescent rolls, are a delicious and versatile pastry that is perfect for any occasion. Whether you're looking for a sweet treat for breakfast, a savory appetizer for a party, or a simple snack to enjoy on the go, whole wheat butterhorns are sure to satisfy your cravings. With their flaky, buttery crust and soft, tender interior, these pastries are a treat that everyone will love. So gather your ingredients and preheat your oven, because it's time to embark on a baking journey that will result in the most delightful whole wheat butterhorns you've ever tasted.

Here are our top 2 tried and tested recipes!

WHOLE WHEAT BUTTERHORNS

Whole Wheat Butterhorns image

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

Provided by Taste of Home

Time 40m

Yield 24 rolls.

Number Of Ingredients 8

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

Steps:

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 : Calories 137 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 237mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

HOMEMADE WHOLE WHEAT BUTTERHORNS

Homemade Whole Wheat Butterhorns image

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.

Provided by Taste of Home

Time 40m

Yield 1-1/2 to 2 dozen.

Number Of Ingredients 8

Ingredients

2-1/4 to 2-3/4 cups 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 whole wheat flour

Steps:

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.

Nutrition Facts :

Tips for Perfect Whole Wheat Butterhorns:

Activate the Yeast Properly: Ensure the water or milk is between 105°F and 115°F (40°C - 46°C) to activate the yeast. Sprinkle the yeast over the liquid and let it stand for 5-10 minutes until foamy.
Use High-Quality Butter: Opt for unsalted butter with at least 82% butterfat content. This will create a rich, flaky texture in the butterhorns.
Chill the Dough: After mixing the dough, wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and prevents it from becoming too sticky.
Roll the Dough Evenly: Roll out the dough to an even thickness to ensure uniform baking. A rolling pin guide or ruler can help achieve consistent thickness.
Proof the Butterhorns: After shaping the butterhorns, place them on a baking sheet and let them rise in a warm place for 30-40 minutes, or until they have doubled in size. This step is crucial for a light and airy texture.
Bake at the Right Temperature: Preheat the oven to the correct temperature before baking the butterhorns. Bake them at a moderate temperature (350°F or 175°C) for 15-20 minutes, or until they are golden brown.

Conclusion:

These whole wheat butterhorns are an excellent choice for a delightful and nutritious breakfast or snack. Made with wholesome ingredients like whole wheat flour, honey, and fresh lemon zest, they offer a satisfying balance of flavors and textures. With their flaky layers and tender crumb, these butterhorns are sure to impress family and friends. So, gather your ingredients, follow the step-by-step instructions, and enjoy the process of baking these delectable treats in your own kitchen!