Three Grain Twists

You will be "on a roll" in no time after you shape a few ropes of dough! Tasters enjoyed the grain variety, plus the added butter and coarse salt topping.


Details

Difficulty

Moderate

Yield

12 twists

Prep Time

01 hours

Rise Time

45 minutes

Bake Time

10 to 15 minutes

Ingredients


  • 1-1/2 to 2 cups all-purpose flour
  • 1 cup rye flour
  • 1 cup whole wheat flour
  • 1 envelope Fleischmann's® RapidRise Yeast
  • 1 tablespoon whole white sesame seed
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup molasses
  • 2 tablespoons butter OR margarine
  • Melted butter OR margarine
  • sea salt coarse grind

Directions


Combine 1/2 cup all-purpose flour, rye and whole wheat flours, milk, undissolved yeast, sesame seed and salt in a large mixer bowl. Heat milk, molasses and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
 
Divide dough into 24 equal pieces; roll each piece to 10-inch rope. Twist 2 ropes together; pinch ends to seal. Place twists on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Brush twists with melted butter; sprinkle with salt. Bake at 350°F for 10 to 15 minutes or until done. Remove from sheet; cool on wire rack.