WHOLE WHEAT BUTTERHORNS
I take these buttery delights to potluck suppers, and when I serve them to guests I can always count on many requests for the recipe. They're a favorite at home on our hay and cattle operation, too. The rolls aren't hard to make, and they freeze very well for future use. -Mary Jane Mullins, Livonia, Missouri
Provided by Taste of Home
Time 40m
Yield 24 rolls.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 1-1/2 cups all-purpose flour and yeast. , 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. , Turn out onto a lightly floured surface and knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover 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. , On a lightly floured surface, roll the balls into three 12-in. circles. Cut each circle into 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° until golden brown, 10-15 minutes. Brush again with butter while hot.
Nutrition Facts : Calories 137 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 237mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
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Sibtain
[email protected]These croissants are a staple in my house. We make them for every special occasion.
Alihassan KhanBaloch
[email protected]I've tried a lot of different croissant recipes, but this one is by far the best. The croissants are always light, flaky, and delicious.
Cassa Merritt
[email protected]These croissants were amazing! I followed the recipe exactly and they turned out perfect. I will definitely be making them again.
Kabreayah Taylor
[email protected]Overall, I thought these croissants were pretty good. They were a bit more dense than I expected, but they still had a good flavor.
Tracy Chiappa
[email protected]The croissants were a bit too sweet for me. I think I would reduce the amount of sugar next time.
Jacquelyn Boley
[email protected]These croissants were a bit too dry for my taste. I think I would add a little more butter or milk next time.
Alfie Freeman
[email protected]The recipe was easy to follow and the croissants turned out great. I'll definitely be making them again.
Education updates
[email protected]These croissants were a bit more challenging to make than I expected, but they were definitely worth the effort. They were absolutely delicious!
Kacie Burford
[email protected]I love the combination of whole wheat flour and butter in these croissants. It makes them so flavorful and flaky.
Ranidu Presadh
[email protected]These were delicious! I made them for a brunch party and they were gone in minutes.
Funny Ideas
[email protected]I've made these butterhorns a few times now and they always turn out perfect. They're so easy to make and they taste amazing.
Khan Amir
[email protected]These whole wheat butterhorns were a hit at my breakfast party! They were light, fluffy, and had a delicate sweetness. I especially loved the buttery flavor that came from the croissant dough. I will definitely be making these again!