INGREDIENTS:
- 7 teaspoons dry yeast (3 packages)
- 1 cup warm water
- 1 tablespoon sugar
- 7 cups white whole wheat flour
- 1 1/2 cup warm water
- 1/2 cup oil
- 1/2 cup sugar
- 1 tablespoon salt
- 1 egg, for egg wash
- 2 tablespoons olive oil, for egg wash
- Sea salt, garlic powder, onion powder and dried dill
INSTRUCTIONS:
- In a small bowl, combine yeast, 1 cup water and tablespoon sugar. Allow to sit for 10 minutes.
- Meanwhile, mix flour, water, sugar, oil and salt in large bowl.
- Add yeast mixture to flour mixture and knead until smooth. You may need to add up to an extra cup of flour if dough is sticky, but try to add as little as needed. Too much flour will affect the fluffiness and taste of the rolls.
- Cover and allow to rise for 30-40 minutes.
- Punch down dough, cover, and allow to rise for another 20-30 minutes.
- Punch down dough. Divide dough in four equal pieces. Divide each quarter into six equally-sized pieces, yielding 24 dough balls.
- To form knots: Sprinkle counter or work space with a generous amount of garlic powder, dill and onion powder (these spices will get worked into the dough as you roll out and form the knots).
- Using the palm of your hand, roll out each ball into a thick strand, approximately 5 inches long. Cross ends over each other.
- Tuck the left strand tip over and through the hole, and right strand under and then up through the hole where the tip will rest.
- Place rolls on parchment lined baking sheet. Allow to rise for 20-30 minutes.
- Beat egg with oil, 1 teaspoon sea salt, and a hard dash of garlic powder and dill.
- Using a pastry brush, coat the top and sides of each roll with egg wash.
- Bake at 350° for 20-25 minutes or until rolls are golden on top. Allow to cool on wire racks.
- These rolls freeze well. Defrost out of the bag or in an uncovered container to eliminate any moisture.
Source: From the Grapevine
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