3 3/4 - 4 1/4 cups all purpose flour
2 packages active dry yeast
1 tablespoon snipped fresh parsley or 1 teaspoon dried
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried,
2 cup cooked wild rice
1 cup water
1/4 cup dry white wine or water
3 tablespoons margarine or butter
3 tablespoons sugar
1 teaspoon instant chicken bouillon granules
1/4 teaspoon salt
1 -2 tablespoons margarine or butter, optional
1. Stir together 1 1/2 cups of the flour, yeast,
parsley, thyme and wild rice in a large mixing bowl;
2. Stir together water, wine, margarine or butter,
sugar, bouillon, and salt in a medium saucepan.
Heat and stir just until warm and margarine or butter
almost melts, and bouillon dissolves. Add water
mixture to flour mixture. Beat with an electric mixer
on low speed for 30 seconds, scraping sides of
bowl. Beat on high speed for 3 minutes. Stir in as
much of the remaining flour as you can with a
3. Turn the dough out onto a lightly floured surface.
Knead in enough of the remaining flour to make a
moderately stiff dough that is smooth and elastic (6
to 8 minutes total). Shape dough into a ball. Place
in a lightly greased bowl, turn once to grease
surface. Cover; let rise in a warm place until
doubled (45 minutes to 1 hour).
4. Punch dough down. Turn out onto a lightly
floured surface. Divide in half. Cover and let rest
for 10 minutes. Lightly grease a baking sheet; set
5. To shape into rosettes roll each half of raised
dough on a lightly floured surface into a 12x10- inch
rectangle. Cut each rectangle crosswise into twelve
10x1-inch strips. Stretch each strip to form a
12-inch long rope and tie in a loose knot, leaving
two long ends. Tuck top end under roll. Bring
bottom end up and tuck into center of roll.
6. Place on prepared baking sheet. Bake in a 375º
oven for 15 minutes. Remove from oven and brush
tops with additional margarine or butter, if desired.
Make ahead tip: Store baked rolls, wrapped in a
clear plastic wrap or foil, at room temperature up to
3 days, or freeze up to 2 months.
Makes 24 rolls.