Whole Wheat Honey-Oat ButterhornsDawn Mikesell
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.
- 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.