Whole Wheat Butterhorns

Combine 1 1/2 cups flour (all purpose) and yeast. Heat water, brown sugar, 3 Tbl butter, honey and salt to 120 to 130 (F). Add to flour mixture. Beat at low speed for 30 seconds , then increase speed for 3 minutes. Stir in whole wheat flour and rest of all-purpose flour to form a soft dough. Knead 6-8 minutes. Cover and let rise, punch down and divide into thirds. Let rest 10 minutes. Work out into circles and cut into 6-8 wedges. Roll up and place on greased baking sheet. Let rise and brush with melted butter. Bake at 400(F) for 10 to 15 minutes or until brown. Brush with butter while hot. Serve.
Yields 18-24 rolls

Source: Sheldon Family Favorites - Evy Ingle (given by Bev Sheldon)


*NOTE: I'm currently in the process of trying to find out the Brown Sugar that the recipe calls for in the directions. This may be a typo in the cookbook--Will fix this one as soon as I get the answer.