WHOLE WHEAT KNOT ROLLS

Whole Wheat Knot Rolls image

I found a magazine recipe for whole wheat rolls and changed it to fit my family's tastes. With a yield of 3 dozen, I have plenty to take to potlucks and other get-togethers.-Debra Troester, Hampton, Nebraska

Provided by Taste of Home

Time 1h

Yield 3 dozen.

Number Of Ingredients 9

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 tablespoons plus 2/3 cup sugar, divided
1-1/2 cups warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup plus 1/4 cup butter, melted, divided
2 large eggs
2 teaspoons salt
5-1/2 to 6 cups all-purpose flour
2 cups whole wheat flour

Steps:

In a small bowl, dissolve yeast and 2 tablespoons sugar in warm water. In a large bowl, combine milk, 1/2 cup melted butter, eggs, salt, remaining sugar, yeast mixture and 4 cups all-purpose flour. Beat until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 36 balls. Roll each into a 10-in. rope; tie into a loose knot. Tuck ends under. Place 2 in. apart on greased baking sheets., Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 12-15 minutes or until golden brown. Brush warm rolls with remaining melted butter. Remove from pans to wire racks.

Nutrition Facts : Calories 151 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 166mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.