BROWN AND SERV BOWKNOT GRAIN ROLLS

Ingredients

7-1/2 to 8 cups Ultragrain® All-Purpose Flour with whole grain
1/2 cup sugar
4 teaspoons salt
2 envelopes Fleischmann’s® RapidRise Yeast
1-1/2 cups milk
1-1/2 cups water
1/2 cup butter OR margarine
2 eggs
Melted butter, optional

Directions

  1. Mix 3 cups flour, sugar, salt and undissolved yeast in a large mixer bowl.  Combine milk, water and butter and heat until very warm (120° to 130°F).  Add to flour mixture with eggs; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add 2 cups flour.  Beat at high speed 2 minutes, scraping bowl occasionally.
  2. Stir in enough additional flour to make a soft dough.  Turn out onto lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Cover; let dough rest 10 minutes.
  3. Divide dough into 3 equal pieces. Roll each piece into a 12 x 9-inch rectangle.  Cut into 12 (1-inch) strips.  Tie each strip into a loose knot.  Place rolls on greased baking sheet (or parchment paper on baking sheets) about 2 inches apart.  Repeat with remaining dough.  Cover; let rise in a warm, draft-free place until almost doubled, about 30 to 45 minutes.
  4. Bake in preheated 275°F oven for 20 to 25 minutes, or until rolls just start to change color.  Remove rolls to wire racks.  Place cooled rolls in resealable plastic bags and freeze up to 1 month.
  5. Place frozen rolls on ungreased baking sheet.  Bake in preheated 400°F oven for 10 to 12 minutes, or until golden brown.  If desired, brush hot rolls with melted butter.  Rolls are best served warm.

Makes 10 servings.

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