Whole Wheat Butterhorns

from Recipes from the Old Mill

Yield: 2 dozen rolls

4 1/2 tsp yeast
1 3/4 c. warm water
2 T brown sugar
3 T oil
1/4 c. honey
2 tsp salt
2 1/2 c. whole wheat flour
2-2 1/2 c. flour (I used 1 c. white and the rest wheat)
6 T soft butter (I used less)

Dissolve yeast in water
Add brown sugar, oil, honey, salt and 1 1/2 c. whole wheat flour. Mix well.
Stir in remaining whole wheat flour and enough flour to make a stiff dough.
Knead on a lightly floured surface for 10 minutes (I mixed in the Bosch for 7-8 min). Place in a greased bowl. Cover and let rise about 1 1/2 hours.
Divide into 2 equal pieces. Shape into balls. Cover and let rest for 10 minutes.
Roll each ball into a 12 inch circle. Spread with soft butter (can use as little or as much butter as desired)
Cut each circle into 12 wedges. To shape rolls, begin at wide end of wedge and roll toward point. Place on a greased baking sheet.
Cover and let rise 20-30 minutes. Bake at 375 degrees for 12-15 minutes.