You are here: Home » Recipes » Whole Wheat Butterhorns Whole Wheat Butterhorns Recipe by Favorite Recipes Press Yield 36 pieces Chopped nuts make this a unique and tasty dinner roll. PrintEmail Ingredients 2 1/2 to 3 cups all-purpose flour, divided2 packages yeast1 3/4 cups water1/3 cup light brown sugar3 tablespoons shortening2 tablespoons honey2 teaspoons salt2 cups whole wheat flour6 tablespoons butter, softened1/2 cup chopped walnuts or pecans -- Melted butter Instructions In mixing bowl combine 1 1/2 cups all-purpose flour and yeast. Set aside. In saucepan, heat water, brown sugar, shortening, honey and salt, stirring constantly, until liquid is warm (115F to 120F) and shortening is almost melted. Add liquid to flour mixture. Mix at low speed for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in whole wheat flour and as much remaining all-purpose flour as can be mixed with a spoon. Turn onto lightly floured surface and add all-purpose flour to make a moderately stiff dough that is smooth and elastic. Knead 6 to 8 minutes. Shape into ball and place dough in lightly greased bowl, turning once to greast top. Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours. Punch down and turn onto lightly floured surface. Divide dough into 4 equal portions and shape each into a ball. Cover and let rise 10 minutes. On lightly floured surface, roll each ball of dough into a 12-inch circle. Spread circle with 2 tablespoons butter and sprinkle with about 3 tablespoons nuts. Cut circle into 12 wedges. To shape butterhorns, begin at wide end of wedge and roll toward point. Place point-side down 2-3 inches apart on greased baking sheet. Repeat procedure with remaining dough. Cover rolls and let rise in warm place until almost doubled in bulk, about 20 to 30 minutes. Brush with melted butter. Bake at 400F for 10 to 12 minutes or until done. (May be frozen after baking and reheated as needed.) Brush with butter to serve. Recipe reprinted with permission from the Junior League of Augusta’s Second Round; Tea Time at the Masters(Augusta, Georgia, 1988).