Whole Wheat Butterhorns
- Yield: 36 pieces
- 2 1/2 to 3cups all-purpose flour, divided
- 2packages yeast
- 1 3/4cups water
- 1/3cup light brown sugar
- 3tablespoons shortening
- 2tablespoons honey
- 2teaspoons salt
- 2cups whole wheat flour
- 6tablespoons butter, softened
- 1/2cup chopped walnuts or pecans
- -- Melted butter
- 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).