Bread Knots

Skip the knot-tying step and you've got traditional, soft and chewy breadsticks.

Bread Knots
24 rolls
30 mins
by 4.0 1  person
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  • 1 - 1 1/3 cups all-purpose flour
  • 1 package quick-rise active dry yeast
  • 1 teaspoon caraway seed or 1/2 to 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 3/4 cup hot water (120 to 130 degrees F.)
  • 1 tablespoon cooking oil
  • 1 cup whole wheat flour
  • Nonstick spray coating
  • Milk
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).

Make Ahead Tip

  • Cool completely. Seal in freezer container; freeze up to 3 months. Thaw before serving.

nutrition information

Per Serving: cal. (kcal) 42, Fat, total (g) 1, carb. (g) 8, pro. (g) 1, sodium (mg) 45, Percent Daily Values are based on a 2,000 calorie diet
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