Cayenne pepper and allspice add a little zip to these cinnamon-y butterhorn rolls. Serve warm.
In a large bowl, stir together warm water, 1/4 cup sugar and yeast. Let stand about 10 minutes or until yeast is foamy. Using a wooden spoon, stir in 2 eggs, melted butter (or oil) and salt. Stir in the whole-wheat flour. Gradually stir in as much of the all-purpose flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose our to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 to 1 1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Meanwhile, lightly coat two large baking sheets with cooking spray; set aside.
In a small bowl combine the remaining 1/4 cup sugar, wheat germ, cinnamon, allspice and cayenne.
On a lightly floured surface, roll one ball of dough into a 12-inch circle. Sprinkle dough evenly with half of the cinnamon mixture. Coat sugar mixture lightly with cooking spray. Cut circle into 12 wedges.
To shape each roll, begin at the wide end of the wedge and roll dough toward the point. Place, point-side down, 2 to 3 inches apart on one of the prepared baking sheets. Repeat with remaining dough, cinnamon mixture and cooking spray. Cover and let the rolls rise in a warm place until double in size (about 1 hour).
Preheat oven to 400 degrees F. In a small bowl, beat together 1 egg and 1 tablespoon water with a fork. Brush lightly over tops of rolls. Bake for 9 to 10 minutes or until golden. Remove and cool slightly; serve warm.
1 starch, 1/2 fat