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Whole Wheat Honey-Oat Butterhorns
Thanksgiving is just around the corner and that means rolls. Sometimes I like to stray from the traditional and make something just a little bit different. This year it’s Whole Wheat Honey-Oat Butterhorns. They look impressive and they taste impressive. But they’re very simple to make.
Are you familiar with the bottoms of your rolls sweating in the pan unless you move them to a cooling rack almost immediately? We have a special perforated baking sheet that solves that problem. It’s looks like a normal half-size baking sheet, but it has small holes all over the bottom. Not only does this allow you to keep your rolls on the pan to cool without them sweating, but it also promotes air flow underneath while baking. This creates more even baking.
Whole Wheat Honey-Oat Butterhorns
- 2 cups whole wheat flour*
- 1/2 cup all-purpose flour*
- 1/2 cup old fashion rolled oats*
- 2 T SAF instant yeast*
- 1 T vital wheat gluten*
- 1 T dough enhancer*
- 1 1/2 tsp. salt*
- 1 cup warm water
- 1/4 cup honey*
- 1/4 cup butter, melted
- 1 egg
*These ingredients can be found in our store.
- In the bowl of a stand mixer, mix flours, oats, yeast, vital wheat gluten, dough enhancer, and salt. Add remaining ingredients. Add enough remaining whole wheat flour to form a soft dough (dough will be sticky). Knead until gluten is developed (6-8 minutes).
- Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Punch down dough; divide in two. Roll one half of the dough with a rolling pin into a circle about 1/8″ thick. Cut into 8 wedges. Roll each wedge starting with the wide end and ending with the pointy end.
- Place on a baking sheet. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes.
- Preheat oven to 375°. Bake 20-22 minutes or until golden brown.
- Brush melted butter over rolls.
