Ingredients:
1 pkg. (1/4 oz.) active dry yeast
1 1/4 c. warm water (110-115 degrees), divided
2 egg whites
1/3 c. honey
1/4 c. canola oil
1 tsp. salt
1 1/2 c. whole wheat flour
2 1/2 c. all-purpose flour
Melted butter, optional
Directions:
In a small bowl, dissolve yeast in 1/4 c. warm water. In a large bowl, beat egg whites until foamy. Add yeast mixture, honey, oil, salt, whole wheat flour and remaining water. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight.
Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into nine balls. To form knots, roll each ball into a 10 inch rope; tie into a knot. Tuck ends under.
Place rolls 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes.
Bake at 375 degrees for 10-12 minutes or until golden brown. Brush with melted butter if desired.
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