From Paulette Vickery's Recipe Collection

Whole Wheat Butter Horns

breads

2 pkg active dry yeast
1 3/4 cup luke warm water
6 cup whole wheat yeast bun mix
6 tablespoon butter, softened
1/2 cup nuts, chopped

In large mixing bowl, dissolve yeast in luke warm water, (110-115 degrees, on cooking thermometer). Add Bun Mix, and mix well. Turn out onto lightly floured pastry board, kneading to make moderately stiff dough that is smooth and elastic, 6-8 minutes. Shape dough into a ball. Return to mixing bowl that has been greased, turning ball once to coat entire surface. Cover and let rise in warm, draft free place, till double in bulk, 1 1/2 hours. Punch down. Turn out onto lightly floured pastry board. Divide dough into 3 equal portions. Shape each into a ball. Cover, and let dough rest 10 minutes. On lightly floured pastry board, roll one ball of dough into a 12 inch circle. Spread with 2 tablespoons of softened butter and sprinkle with 1/3 of nuts. Cut circle into 12 wedges. To shape rolls, begin at wide end of wedge, and roll toward point. Place point down, 2-3 inches apart on greased baking sheet. Repeat with remaining 2 portions of dough. Cover rolls. Let rise in warm, draft free place, till nearly double in bulk, 20-30 minutes. Brush with melted butter. Bake at 400 degrees, 10-12 minutes, or till done. Remove from baking sheet and cool. Brush again with melted butter if desired.

Yield: 36 servings



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