Best 2 Whole Wheat Butterhorns Recipes

**Indulge in the Delightful World of Whole Wheat Butterhorns: A Culinary Journey of Taste and Health**

Embark on a delectable adventure with our curated collection of whole wheat butterhorn recipes, where taste and health harmoniously intertwine. These pastries, often adorned with a delicate dusting of powdered sugar, captivate the senses with their flaky layers and melt-in-your-mouth texture. Crafted with the goodness of whole wheat flour, they offer a symphony of flavors while providing a wholesome twist to the classic butterhorn experience. From traditional butterhorns to variations infused with aromatic spices and delectable fillings, our recipes cater to diverse palates and dietary preferences. Join us as we explore the realm of whole wheat butterhorns, where culinary artistry meets nutritional value.

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WHOLE WHEAT BUTTERHORNS

Whole Wheat Butterhorns image

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

Ingredients

2-3/4 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1-3/4 cups water
1/3 cup packed brown sugar
1/2 cup butter, divided
2 tablespoons honey
2 teaspoons salt
2 cups whole wheat flour

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.

HOMEMADE WHOLE WHEAT BUTTERHORNS

Homemade Whole Wheat Butterhorns image

These delicious whole wheat rolls go well with all types of dinner entrees. Be prepared, though! Their tempting buttery flavor is sure to have your guests asking for seconds.

Provided by Taste of Home

Time 40m

Yield 1-1/2 to 2 dozen.

Number Of Ingredients 8

Ingredients

2-1/4 to 2-3/4 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups water
1/3 cup packed brown sugar
2 tablespoons honey
2 teaspoons salt
5 tablespoons butter, divided
2 cups whole wheat flour

Steps:

In large bowl, combine 1-1/2 cups all-purpose flour and yeast. In a small saucepan, heat water, brown sugar, honey, salt and 3 tablespoons butter until a thermometer reaches 120°-130° (butter does not need to melt). Add to yeast mixture; beat on low for 30 seconds. Beat on high for 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease 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 portion into a ball; cover and let rest for 10 minutes. On a lightly floured surface, roll each ball into a 12-in. circle. Cut each circle into six to eight pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 1 hour. Melt remaining butter; brush over rolls. Bake at 400° for 10-15 minutes or until golden brown. Immediately remove from pans; cool on wire racks.

Nutrition Facts :

Tips:

For a richer flavor, use high-quality butter.
If you don't have a pastry blender, you can use two knives to cut the butter into the flour.
Be sure to chill the dough before rolling it out. This will help prevent the butter from melting and making the dough difficult to work with.
If you don't have a rolling pin, you can use a wine bottle to roll out the dough.
Be careful not to over-roll the dough. This will make the croissants tough.
If you don't have a baking stone, you can bake the croissants on a greased baking sheet.
Be sure to preheat the oven before baking the croissants. This will help them rise properly.
Bake the croissants until they are golden brown.
Let the croissants cool slightly before serving.

Conclusion:

Whole wheat butterhorns are a delicious and festive pastry that is perfect for any occasion. They are made with a simple dough that is rolled up with butter and sugar, then baked until golden brown. The result is a light and flaky pastry that is sure to please everyone. These tips will help you make the best whole wheat butterhorns possible.

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