Categories: Breads- Rolls- Biscuits- Corn bread
Ingredients
- 1 cup chopped dried apple
- 1 1/2 cups water
- 1/4 cup vegetable oil
- 2 cups bread flour
- 2 to 2 1/2 cups white whole-wheat flour, divided
- 2 tsp. salt
- 2 tsp. dried thyme
- 2 tsp. instant yeast
Directions
- In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except 1/2 cup of the white whole-wheat flour. Mix on medium-low speed, letting the mixer knead the dough for 6 to 7 minutes, or until the dough is smooth and elastic. The dough should be somewhat stiff but not dry. If the dough is sticky, add the additional flour, 1/4 cup at a time.
- Cover the bowl with plastic wrap and allow to rise in a warm place for 60 to 90 minutes, or until doubled in bulk.
- Lightly coat a baking sheet with cooking spray.
- Divide the dough into 16 pieces. Roll each piece into a 6-inch long snake, then tie it into a knot.
- Arrange the knots, 3 inches apart, on the prepared baking sheet. Cover with a kitchen towel (not terry cloth) or plastic wrap and let rise in a warm place until doubled and puffy, about 1 hour. Or refrigerate (up to 12 hours) until ready to bake.
- Toward the end of the rising time, heat the oven to 400 degrees.
- Bake for 20 to 25 minutes, or until golden and crusty. Cool slightly before serving.
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makes 16 rolls