Categories: Breads- Rolls- Biscuits- Corn bread

Ingredients

• 1 cup chopped dried apple
• 1 1/2 cups water
• 1/4 cup vegetable oil
• 2 cups bread flour
• 2 to 2 1/2 cups white whole-wheat flour, divided
• 2 tsp. salt
• 2 tsp. dried thyme
• 2 tsp. instant yeast

Directions

1. In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except 1/2 cup of the white whole-wheat flour. Mix on medium-low speed, letting the mixer knead the dough for 6 to 7 minutes, or until the dough is smooth and elastic. The dough should be somewhat stiff but not dry. If the dough is sticky, add the additional flour, 1/4 cup at a time.
2. Cover the bowl with plastic wrap and allow to rise in a warm place for 60 to 90 minutes, or until doubled in bulk.
3. Lightly coat a baking sheet with cooking spray.
4. Divide the dough into 16 pieces. Roll each piece into a 6-inch long snake, then tie it into a knot.
5. Arrange the knots, 3 inches apart, on the prepared baking sheet. Cover with a kitchen towel (not terry cloth) or plastic wrap and let rise in a warm place until doubled and puffy, about 1 hour. Or refrigerate (up to 12 hours) until ready to bake.
6. Toward the end of the rising time, heat the oven to 400 degrees.
7. Bake for 20 to 25 minutes, or until golden and crusty. Cool slightly before serving.

8. makes 16 rolls

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