- In a small mixing bowl combine 3/4 cup of the all-purpose flour, the yeast, caraway seed or pepper, and salt. Add water and oil. Beat with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Stir in the whole wheat flour and as much of the remaining all-purpose flour as you can.
- On a floured surface knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Cover; let rest 15 minutes.
- Divide dough into 4 portions. Divide each portion into 6 pieces. Roll each piece into an 8- to 10-inch rope. Tie each piece into a loose knot, leaving 2 long ends. Tuck top end under roll. Bring bottom end up and tuck into center of roll.
- Place 1 inch apart on baking sheets sprayed with nonstick spray coating. Cover; let rise until nearly double (20 minutes). Brush lightly with milk. If desired, sprinkle with additional caraway seed. Bake in a 375 degree F. oven 10 to 12 minutes or until golden brown. Cool. Makes 24 rolls ( 24 servings).
From the Test Kitchen
Cool completely. Seal in freezer container; freeze up to 3 months. Thaw before serving.
Nutrition Facts (Bread Knots)
- Per serving:
- 42 kcal ,
- 1 g fat
- 45 mg sodium ,
- 8 g carb. ,
- 1 g pro.