Hollyhocks

Dinner Roll Twists

When making this recipe today I created simple half knots instead of twists.

6 1/2 to 7 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
2 envelopes Active Dry Yeast
1 cup milk
2/3 cup water
1/4 cup (1/2 stick) margarine
2 eggs, at room temperature
Optional: sesame seed, dill seed, poppy seed and onion flakes (I used black sesame seeds)

Egg Wash Ingredients:
1 egg lightly beaten (I used just an egg white beaten; without water)
1 tablespoon water

In a large mixing bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast.Combine milk, water and margarine in a saucepan. Heat over low heat until liquids are very warm (120�� to 130��F.). Margarine does not need to melt. Gradually add to dry ingredients and mix two minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 3/4 cup of flour. Mix at high speed two minutes, scraping bowl occasionally. Stir in enough remaining flour to make a stiff dough. Turn out on lightly floured surface; knead until smooth and elastic, about eight to ten minutes. Cover with plastic wrap, then a towel. Let rest for 20 minutes.

Punch dough down; divide into three equal pieces. Divide each piece of dough into 12 equal pieces. Roll each piece into a pencil shaped 12-inch roll. Fold in half and twist together. Pinch ends to seal. Place on greased baking sheets, about two inches apart.Brush rolls with egg wash. Sprinkle with seeds or onion flakes. Cover baking sheets loosely with plastic wrap. Refrigerate 2 to 24 hours.

When ready to bake, remove from refrigerator. Uncover rolls carefully. Let stand 10 minutes. Bake in a pre-heated 375��F oven. 15 to 20 minutes, or until done. Remove from baking sheets and cool on wire racks. If desired, brush with melted butter or margarine. Serve warm.

from: FLEISCHMANNS