Whole Wheat Butterhorns Recipe

1. 1

   In large mixing bowl, combine 1 1/2 c. all-purpose flour and yeast.

2. 2

   Heat the water, brown sugar, 3 Tbsp.

3. 3

   butter, honey and salt to 120 to 130 degrees on a candy thermometer; add in to flour mix.

4. 4

   Beat on low for 30 seconds with electric mixer; increase speed to high and continue beating 3 min.

5. 5

   Stir in whole wheat flour and sufficient remaining all-purpose flour to create a soft dough.

6. 6

   Turn out onto a lightly floured surface and knead till smooth and elastic, about 6 to 8 min.

7. 7

   Place in a greased bowl, cover and allow to rise in a hot place till doubled, about 45 min.

8. 8

   Punch dough down and divide into thirds.

9. 9

   Shape each into a ball, cover and let rest 10 min.

10. 10

    On a lightly floured surface, roll the balls into three 12 inch circles.

11. 11

    Cut each circle into 6 to 8 wedges.

12. 12

    Roll wedges into crescent shapes, starting at the wide end.

13. 13

    Place on greased baking sheets.

14. 14

    Cover and let rise in a hot place till doubled (about 30 min).

15. 15

    Heat remaining butter and brush some on each crescent.

16. 16

    Bake at 400 degrees for 10-15 min or possibly till golden.

* Per serving · 4 servings · Values may vary.

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