Whole Wheat Honey-Oat Butterhorns

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.

 

 

• 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.

1. 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).
2. 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.   
3. 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. 
4. Place on a baking sheet. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes.
5. Preheat oven to 375°. Bake 20-22 minutes or until golden brown. 
6. Brush melted butter over rolls.

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