Whole Wheat Butterhorns

1. 1

   In a large bowl, combine 1-1/2 cups all-purpose flour and yeast.

2. 2

   Heat the water, brown sugar, 3 tablespoons butter, honey and salt to 120u00b0-130u00b0; 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. 3

   Turn out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap 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.

4. 4

   On a lightly floured surface, roll the balls into three 12-in. circles. Cut each circle into eight wedges. Roll wedges into crescent shapes, starting at the wide end. Place on greased

5. 5

   . Cover and let rise in a warm place until doubled, about 1 hour. Melt remaining butter and brush some on each crescent.

6. 6

   Bake at 400u00b0 for 10-15 minutes or until golden brown. Brush again with butter while hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.