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
- 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 eggs
- 2 teaspoons salt
- 5-1/2 to 6 cups all-purpose flour
- 2 cups whole wheat flour
- 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. Yield: 3 dozen.
Originally published as Whole Wheat Knot Rolls in Taste of Home Christmas Annual Annual 2014
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