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Whole Wheat Butterhorns

  Put 1 c. flour into a large mixing bowl. Dissolve yeast in 3/4 c. lukewarm water. Heat 1 c. water, brown sugar, honey, 3 T. butter, and salt to 120 - 130 F. Add to flour, then add dissolved yeast. Beat on low speed for 30 seconds; increase speed to high and continue beating for 3 minutes. Stir in whole wheat flour and enough remaining flour to form a soft dough. Turn onto a lightly floured surface and knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and allow to rise until double. Punch dough down and divide into thirds. Shape into a ball; cover and let rest for 10- minutes. Roll each ball into a 12" circle on a floured board. Cut each circle into 8 wedges. Roll wedges into crescent shapes, beginning at wide end. Place on greased cookie sheets. Cover and let rise until double. Melt remaining butter and brush over each roll. Bake at 400 F. for 10-15 minutes or until golden brown. Brush again with butter while hot. 2 c. flour, divided
2 pkg. dry yeast
1 c. water, divided
1/3 c. brown sugar
1/2 c. butter or margarine, divided
2 T. honey
2 t. salt
2 c. whole wheat flour

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 Fix up your favorite meal and enjoy the beauty of quilts at the same time with the new Amish Quilting Cookbook. Its 130 pages are packed with 316 favorite recipes from 58 of Lone Star Quilt Shop's quilters. Twenty of their finest quilts are featured in color throughout the book.  The book is wrapped in a concealed spiral binding to help avoid spiral tangles while it keeps all the conveniences of traditional spiral.  Fourteen sections from Amish wedding foods to snacks.  136 pages.

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