| 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: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 196 by "Diane Geary"
<diane@keyway.net> on Nov 4, 1997
A Message from our Provider:
“Time: A longing in man for reuniting with God.”