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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 18 |
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I take Whole Wheat Butterhorns to potluck suppers, and I serve them to gueststhey've always brought many requests for the recipe. They're a favorite at home, too. The rolls don't take long 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. Ingredients:
2-3/4 cups king arthur unbleached 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, divided |
2 tablespoons honey |
2 teaspoons salt |
2 cups king arthur premium 100% whole wheat flour |
Directions:
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, 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.
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: 18-24 rolls.
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