| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Breads, Gifts | 1 | Servings | |
INGREDIENTS
| 4 | c | Whole Wheat Flour |
| 1 | pk | Active Dry Yeast |
| 1/2 | c | Water |
| 1/2 | c | Milk |
| 1/4 | c | Honey |
| 1/2 | c | Butter |
| 1 | ts | Salt |
| 1/2 | c | Sunflower Seeds; Ground |
| 1/2 | c | Raisins; Chopped |
| 2 | Whole Eggs |
INSTRUCTIONS
1. Soak raisins for 2 to 3 hours in warm water. 2. Mix 2 cups flour with yeast. 3. Stir water, milk, honey, butter and salt over low heat until butter melts. 4. Cool about 5 minutes. 5. Add to flour and yeast mixture. 6. Add eggs, remaining flour, sunflower seeds and raisins. 7. Knead on a floured board until dough is smooth and elastic and raisins are well distributed. 8. Divide dough in half and drop each roll into a tall tomato juice can that has been generously coated with butter. 9. Cover each can with wax paper, held on by a rubber band. 10. Let rise in a warm place, 85 degrees, until dough is within 1 inch of the top of the can. 11. Remove covers and bake in a 375 degree oven for 35 minutes. Recipe by: [email protected] Posted to recipelu-digest Volume 01 Number 196 by "Diane Geary" <[email protected]> on Nov 4, 1997
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