Two-tone rolls

Yield: 1 Servings

Measure Ingredient
1 \N Loaf white bread dough (16 oz); frozen
1 \N Loaf whole wheat bread dough (16 oz); frozen
\N \N Milk

Thaw both bread doughs. Cut each one in half crosswise.

On a lightly floured surface roll one piece of white dough into an 8x6-inch rectangle. Set off to side. Roll one piece of the wheat dough into an 8x6-inch rectangle. Place the white dough on top of the wheat dough. Roll the two together to a l0x8-inch rectangle. Cut into eight l0-inch strips.

Shaping one dinner roll at a time, on a lightly floured surface, roll each piece into a 12-inch rope. Tie in a loose knot, leaving two long ends. Tuck top end under roll. Bring bottom end up and tuck into center of roll. Place two inches apart on greased baking sheet. Repeat with remaining halves of doughs and a second baking sheet. Let rise about 20 minutes or until almost double. Brush with milk. Bake in 375 oven 12 to 15 minutes or until lightly browned.

Makes 16 rolls.

Posted to MC-Recipe Digest by Gr8seeksM8@... on Feb 14, 1998

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