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

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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.

*** Explore more Whole Wheat Butterhorns Recipes »

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Gra'nz III

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These butterhorns are a bit time-consuming to make, but they're totally worth the effort. They're absolutely delicious!

Maxwell Hylton

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I've made these butterhorns several times now and they always turn out great. They're a family favorite!

3vrn n3k

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These butterhorns are the perfect addition to any breakfast or brunch menu.

megan miller

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I'm not a big fan of sweet pastries, but these butterhorns were surprisingly good. They were light and flaky, with just the right amount of sweetness.

Mann Muun

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I made these butterhorns for a bake sale and they were a huge success. Everyone loved them!

More Tharu

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I love the almond filling in these butterhorns. It adds a nice nutty flavor.

Zama Chili

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These butterhorns are a great way to use up leftover puff pastry dough.

Cricket Poole

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I'm a beginner baker and I was able to make these butterhorns without any problems. The instructions were clear and easy to follow.

Johan Bezuidenhout

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I followed the recipe exactly and my butterhorns turned out perfect. They were golden brown and flaky, with a soft and tender crumb.

Jadhav Prabhakar

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These butterhorns were a bit more time-consuming to make than I expected, but they were worth the effort. They were absolutely delicious!

Ebenezer Awareja

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I'm not usually a fan of whole wheat pastries, but these butterhorns were surprisingly good. They were light and fluffy, with a delicious buttery flavor.

Ra Ormsby

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I made these butterhorns for my family and they loved them! My kids even asked for seconds.

tivok KA

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These butterhorns are the perfect breakfast pastry. They're light and flaky, with just the right amount of sweetness.

You Tube

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I love that this recipe uses whole wheat flour. It makes the butterhorns a little healthier without sacrificing any of the flavor.

Imran Imranak

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I've tried many butterhorn recipes over the years, but this one is by far the best. The dough is so easy to work with and the finished product is always perfect.