Whole Wheat Butterhorns

chefs-mate chefs-mate 0 Comments
Servings: 24 Difficulty: Advanced
Jump To Recipe Print Recipe
Flaky, crescent-shaped rolls made with hearty whole wheat flour and rich butter.
Whole Wheat Butterhorns recipe image
Whole Wheat Butterhorns recipe image
Print Recipe

Whole Wheat Butterhorns

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 24 Calories: 600.6

Description

These Whole Wheat Butterhorns are a delightful twist on classic yeast rolls, offering a perfect balance of rustic texture and buttery flavor. The dough is enriched with honey and brown sugar, creating a subtle sweetness that complements the nutty notes of the whole wheat flour. Soft and pillowy inside with a crisp, golden-brown exterior, these crescent-shaped rolls are ideal for breakfast, brunch, or as a warm side dish for soups and stews. They are easy to shape and bake, making them a wonderful homemade treat that brings comfort and warmth to any meal. Serve them fresh from the oven with a little extra melted butter for the ultimate indulgence.

Ingredients

Directions

  1. In a large mixing bowl, combine 1 1/2 cups of the all-purpose flour and the active dry yeast.
  2. In a separate container, heat the water until warm (not hot), then stir in the honey, salt, and brown sugar.
  3. Pour the water mixture into the flour and yeast mixture.
  4. Beat on low speed with an electric mixer for 30 seconds; increase speed to high and continue beating for 3 minutes.
  5. Stir in the whole-wheat flour and enough of the remaining all-purpose flour to form a soft dough.
  6. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes.
  7. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 1/2 hours.
  8. Punch the dough down and divide it into three equal portions.
  9. Shape each portion into a ball, then roll out each ball into a 12-inch circle.
  10. Cut each circle into 6 to 8 wedges, like cutting a pie.
  11. Roll each wedge into a crescent shape, starting from the wide end and rolling toward the point.
  12. Place the crescents on greased baking sheets.
  13. Cover and let rise in a warm place until doubled in size, about 1 hour.
  14. Preheat the oven to 400F (200C).
  15. Melt the remaining butter and brush some of it over each crescent.
  16. Bake at 400F (204C) for 10 to 15 minutes, or until golden brown.
  17. Brush again with the remaining melted butter while the rolls are hot.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 600.6kcal
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 3.3mg1%
Total Carbohydrate 125.4g42%
Dietary Fiber 4.5g18%
Sugars 0.5g
Protein 16.5g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Substitutions: You can substitute half of the all-purpose flour with whole-wheat flour for a heartier roll, or use milk instead of water for a richer flavor.

Tip: Ensure the water is warm (around 110F) to activate the yeast without killing it. If the water is too hot, the yeast will die, and the dough won't rise.

Variation: Add a sprinkle of cinnamon sugar on top before baking for a sweet twist.

Keywords: whole wheat, butterhorns, crescent rolls, yeast bread, homemade rolls, honey, brown sugar, baking, vegetarian, breakfast, brunch, side dish, kneading, rising, golden brown, soft dough, hearty, comfort food
Recipe Card powered by WP Delicious