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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

DINNER ROLLS ~ WHOLE WHEAT BUTTERHORNS Recipe

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This recipe for DINNER ROLLS ~ WHOLE WHEAT BUTTERHORNS is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c. unbleached flour
2 pkg. active dry yeast
1 3/4 c. water
1/3 c. brown sugar, packed
3 T. shortening
2 T. honey
2 tsp. salt
2 c. whole wheat flour

NUT SPREAD:
6 T. butter, softened
1/2 c. filberts, very finely chopped
Directions:
Directions:
In a large mixing bowl, combine 1 1/2 cups unbleached flour and dry yeast. In a saucepan, heat water, brown sugar, shortening, honey, and salt just till warm (115º). Add saucepan ingredients to mixing bowl. Beat on low briefly to mix, and then on high for 3 minutes. Add whole wheat and remaining unbleached flour and knead by hand or with mixer for 12 minutes. Cover and let rise for 1 1/2 hours.

Punch down and divide into three equal parts. Pat each part into a ball and let rest (15 minutes). Meanwhile, make nut spread by mixing butter and filberts into a paste.

To Assemble: Roll each ball of dough into a 12 inch circle. Spread 1/3 of the nut spread on each circle. Cut each circle into 12 equal pie shaped wedges. Beginning at the large end, roll up and place on cookie sheet lined with parchment paper. Tuck the small pointed tip of the roll on bottom. Cover and let rise for 30 minutes.

Preheat oven to 400º. Bake for 10 - 12 minutes.

 

 

 

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