Here is the recipe I was speaking of with the beef stew.
WHOLE WHEAT BUTTERHORNS
2 3/4 cups all-purpose flour, divided
2 packages (1/4 ounce each)
1 3/4 cups water
1/3 cup packed brown sugar
1/2 cup butter or margarine, divided
2 tablespoons honey
2 teaspoons salt
2 cups whole wheat flour
In a large mixing bowl, combine 1 1/2 cups all-purpose flour and yeast. Heat the water, brown sugar, 3 tablespoons butter, honey, and salt to 120-130 degrees; add to flour mixture. Beat on low for 30 seconds with electric mixer; increase speed to high and continue beating 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, cover and allow to rise in a warm place until doubled, about 1 1/2 hours. Punch dough down and divide into thirds. Shape each into a ball, cover and let rest 10 minutes. On a lightly floured surface, roll the balls into three 12 inch circles. Cut each circle into 6-8 wedges. Roll wedges into crescent shapes, starting at the wide end. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. Melt remaining butter and brush some on each crescent.
Bake at 400 degrees for 10-15 minutes or until golden brown. Brush again with butter while hot.
Yield: 18-24 rolls
These are scrumptious warm. As the butter soaks into the roll, it can also run down your fingers.
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