Whole wheat butterhorns

24 servings

Ingredients

Quantity Ingredient
2¾ cup All-purpose flour --
Divided
2 packs Active dry yeast -- 1/4 oz
Each
1¾ cup Water
⅓ cup Packed brown sugar
½ cup Butter or margarine --
Divided
1 tablespoon Honey
2 teaspoons Salt
2 cups Whole-wheat flour

Directions

In a large mixing mixing bowl, combine 1½ cups of flour and yeast.

Heat the water, honey and salt, add to flour mixture. Beat on low for 30 seconds with electric mixer; increase speed to high and continue beating 3 min. stir in whole wheat flour and enough remaining white flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic about 6-8 min. Place in a greased bowl, cover and allow to rise in a warm place until doubled, about 1 ½ hrs. Punch dough down and divide into thirds. Shape each into a balls into three 12 inch circles. Cut each circle into 6 to 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 deg. for 10 to 15 min. or until golden brown.

Brush again with butter while hot. Yield; 18 to 24 rolls.

Recipe By : Country Woman

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