If you’re family loves crescent rolls, this recipe is for you. I can’t remember the last time I bought a can of Pillsbury rolls from the dairy case. Though these aren’t flaky because they are whole wheat {healthy}, they are melt in your mouth good, especially if you opt to brush lots of melted butter on top.
I love making thirty-two rolls at one time because I have convenience rolls in my freezer. It’s such a time-saver and this whole recipe from Heavenly Homemakers will rock your socks right off. I’m sharing a glimpse of my butterhorns in action straight to mixer, freezer and to the oven.
After mixing the dough, it will look like this. I did use sucanat for this tutorial, but I typically use honey. This gives it the nice color.
Here’s my dough after I’ve incorporate all the flour using a dough hook.
It doubles in size and it’s soft and easy to work with.
I love silpat mats because you don’t have to add a lot of flour to keep from sticking. I own two and would definitely buy more if I saw them for less than $7. I bought one full price $15 and one for $8 at Aldi. I divide the dough with a pizza wheel into the four parts.
Each part is rolled into a circle and then cut into eight pie shapes. You can opt to brush melted butter on the triangles if you desire.
The rolls are going to my freezer for a flash freeze {just to harden}. Make sure you prepare a flat space and your freezer door will shut with the pan inside.
Do what you must to get two pans of sixteen to flash freeze. I use my chest freezer and side by side freezer.
After an hour or so, the rolls will be solid enough to throw in a labeled gallon bag. They’re ready to thaw and bake whenever your tummy growls for a butterhorn. You can thaw and bake all at once for quick sandwiches or rolls or thaw and bake on demand. I made sixteen for Easter and saving the rest for a rainy day.
When it’s a rainy day, I reverse the process of thawing on a cookie sheet for a couple of hours and bake at 375. You don’t want to have any chill in the dough and they will slightly rise and get puffy, but don’t let them rise too long or they will come out of the horn shape 
Slightly adapted from Heavenly Homemakers
- 2 heaping Tablespoons dry yeast
- ⅓ cup warm water (like a baby’s bath water)
- 9 cups whole wheat flour, divided
- 2 cups warm milk (I microwaved for 90 seconds)
- 1 cup butter, melted
- 1 cup sucanat, sugar or ¾ cup honey
- 6 eggs
- 2 teaspoons kosher or sea salt
- 3-4 Tablespoons butter, melted
- In a large stander mixing bowl, dissolve yeast in warm water until bubbly.
- Add 4 cups flour, milk, butter, sugar choice or honey, eggs, and salt. Beat with paddle attachment until smooth.
- Change to hook attachment. Add enough remaining flour to form a soft dough and clings to hook.
- Spray exposed bowl with cooking spray. Cover. Place dough in cold oven and allow dough to rise about 1-2 hours depending on temperature, humidity, etc.
- Punch dough down and divide into four equal parts with a pizza wheel
- Roll each part into a 12-inch circle with rolling pin.
- Cut each circle into 8 pie-shaped wedges.
- Roll up each wedge from wide edge to tip of dough and pinch to seal. To freeze: Place rolls, top down, on two sprayed baking sheets that will fit inside freezer. Flash freeze for at least an hour and place in a gallon size freezer bag with baking instructions: Allow rolls to rise again for about 2 hours or until they have doubled in size. Bake at 375° for 15 minutes or until they are lightly browned. Brush with melted butter, cool on wire racks.
- To bake fresh: allow to rise at least 30 minutes, proceed with same baking instructions.
- Baked, cooled rolls freeze well and taste great slightly warm.
Enjoy your homemade, whole wheat butterhorns and try not to eat more than one.
