Whole Wheat Knot Rolls

Name: Whole Wheat Knot Rolls
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 3 dozen.
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 eggs; 2 teaspoons salt; 5-1/2 to 6 cups all-purpose flour; 2 cups whole wheat flour

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

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 eggs
2 teaspoons salt
5-1/2 to 6 cups all-purpose flour
2 cups whole wheat flour

Directions

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

1 roll: 151 calories, 5g fat (3g saturated fat), 22mg cholesterol, 166mg sodium, 24g carbohydrate (5g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Golden Knot Rolls in Taste of Home Christmas Annual 2014