"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock


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This recipe for DINNER ROLLS ~ WHOLE WHEAT BUTTERHORNS, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, September 4, 2008


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

6 T. butter, softened
1/2 c. filberts, very finely chopped

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 (115). 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 400. Bake for 10 - 12 minutes.




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