Servings: 24
Yield: 24 rolls
3 1/2 cups all-purpose flour
2/3 cup sugar
2/3 cup unsweetened cocoa
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
3/4 cup water
1/2 cup butter or margarine (1 stick), cut up
1/4 cup milk
2 eggs
1/2 cup chopped pecans or walnuts, toasted
3 ounces white chocolate baking bars, melted
1. In large bowl, combine 1 cup flour, sugar, cocoa, undissolved yeast and salt. Heat water, butter and milk until very warm (120 to 130ºF); butter does not need to melt. Stir into dry ingredients. Stir in 1 egg, pecans and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. Divide dough in half; divide each half into 12 pieces. Roll each to 9-inch rope; tie into a loose knot. Place knots on 2 greased large baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes.
3. Beat remaining egg; brush on knots. Bake at 375ºF for 12 to 15 minutes or until done, switching positions of pans halfway through baking. Remove from pans; cool on wire racks. Drizzle melted chocolate on knots.
Yield: 24 rolls
3 1/2 cups all-purpose flour
2/3 cup sugar
2/3 cup unsweetened cocoa
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
3/4 cup water
1/2 cup butter or margarine (1 stick), cut up
1/4 cup milk
2 eggs
1/2 cup chopped pecans or walnuts, toasted
3 ounces white chocolate baking bars, melted
1. In large bowl, combine 1 cup flour, sugar, cocoa, undissolved yeast and salt. Heat water, butter and milk until very warm (120 to 130ºF); butter does not need to melt. Stir into dry ingredients. Stir in 1 egg, pecans and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. Divide dough in half; divide each half into 12 pieces. Roll each to 9-inch rope; tie into a loose knot. Place knots on 2 greased large baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes.
3. Beat remaining egg; brush on knots. Bake at 375ºF for 12 to 15 minutes or until done, switching positions of pans halfway through baking. Remove from pans; cool on wire racks. Drizzle melted chocolate on knots.
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