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Whole Wheat Butterhorns


  • 2 3/4 cups flour
  • 2 reg. packages. dry yeast
  • 1 3/4 cups water
  • 1/3 cup brown sugar, packed
  • 1/2 cup butter or margarine
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  • 2 Tbsp. honey
  • 2 tsp. salt
  • 2 cups whole wheat flour


In large mixing bowl, combine 1 1/2 cup flour and yeast. Heat the water, brown sugar, 3 Tbsp. of the butter, honey and salt to lukewarm water. Add to flour mixture. Beat on low speed of electric mixer for 30 seconds, increase to higher speed, continuing beating 3 minutes. Stir in whole wheat flour and rest of white flour. Mix to form a soft dough. Turn onto floured board and knead to smooth and elastic, about 6-8 minutes. Place in greased bowl, cover, let rise in warm place until doubled about 1 1/2 hours. Punch down, divide into thirds, shape into 3 balls. Cover and let rest 10 minutes. On floured boards, roll each ball into 12 inch circle. Cut each circle into 6 or 8 pieces. Roll wedges into crescent shapes. Place on greased baking sheet. Cover. Let rise until doubled about 1 hour. Melt remaining butter and brush each crescent with butter. Bake 10-15 minutes at 400 degrees F or until golden brown. Brush again with butter while hot.


By Robin from Washington, IA

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