From Grandma’s Country Kitchen — Butter Horns

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.

Live your day to the fullest!

Laurie Jackson

Please feel free to visit my website. Thank you!

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