"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for DINNER ROLL ~ WHOLE WHEAT SOUR CREAM TWISTS, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 6, 2008


1 pkg. dry yeast
1/4 tsp. brown sugar
1 c. water, divided in half
1/4 c. toasted blanched almonds
3 c. whole wheat flour
2 T. brown sugar
1 T. salt
1/4 c. butter
1/2 c. sour cream
2 eggs
1 1/4 c. unbleached flour

In a food processor, finely grind almonds with one tablespoon whole wheat flour. Melt butter in a medium sized saucepan. Remove from heat and add sour cream, eggs, and 1/2 cup water. In a separate bowl, dissolve yeast into remaining 1/2 cup warm water. Add to saucepan. Mix whole wheat flour, salt and brown sugar in large mixing bowl. Pour contents of saucepan into dry ingredients and mix to form dough. Place dough mixture on floured surface and knead until smooth.

Divide into 4 pieces (six for smaller rolls). Roll each into a long rope and then divide into 8 pieces. Roll each of those pieces into a 6 inch rope and twist. Place on cookie sheet lined with parchment paper and let rise 30 minutes. Preheat oven to 375.

Bake for 15 minutes. Reduce baking time, if making smaller rolls. Replace 1/2 c. flour with 1/2 cup Kretchmer's Wheat Germ for crunchier texture.




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