Saturday, December 09, 2006

Whole Wheat Butterhorns

2 packages dry yeast
1 3/4 cups warm water
2 tablespoons brown sugar
3 tablespoons. oil
1/4 cup honey
2 teaspoons salt
2 1/2 cups whole wheat flour
2-2 1/2 cups flour
6 tablespoons soft butter
1/3 cup chopped walnuts (optional)

(hs note: I also ended up using one egg, lightly beaten to give the rolls a quick brush before popping them in the oven.)

1. Dissolve yeast in water.

2. Add brown sugar, oil, honey, salt, and 1 1/2 cups whole what flour. Mix well.

3. Stir in remaining whole wheat flour and enough flour to make a stiff dough.

4. Knead on a lightly floured surface for 10 minutes. Place in a greased bowl. Cover and let rise about 1 1/2 hours.

5. Divide into 3 equal pieces. Shape into balls. Cover and let rest for 10 minutes.

6. Roll each ball into a 10-inch circle. Spread with 1/3 butter (hs note: I used melted butter). Sprinkle with nuts if desired. Cut each circle into 8 wedges (hs note: like pizza slices). To shape rolls, begin at wide end of wedge and roll toward point. Place on greased baking sheet.

7. Cover and let rise 20-30 minutes. (hs note: this is when I brush the dough with the egg wash to get a nice golden crust). Bake in 375F oven for 12-15 minutes. Brush with milk or margarine while still warm.

Variation: Before rolling up, sprinkle generously with sesame or poppy seeds.

Yield: 2 dozen rolls