Ingredients
- Whole grains, seeds and currants make these delightful "knots" both nutty and slightly sweet.
- 1 1/3 cups warm water
- 2 tablespoons brown sugar
- 3 tablespoons vegetable oil
- 3 tablespoons Baker's Special Dry Milk or nonfat dry milk
- 3 tablespoons King Arthur Easy-Roll Dough Improver, (optional, but good)
- 1 1/4 teaspoons salt
- 2/3 cup Harvest Grains Blend
- 3 1/4 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
- 1/2 cup currants
Preparation
Step 1
Combine all of the dough ingredients except the currants and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Knead in the currants at the end. Allow the dough to rise, covered, for about 1 hour, or until it's doubled in bulk.
Divide the dough into 16 pieces. Roll each piece into an 8-inch "snake." Tie a knot in each snake, tucking the loose ends underneath. Put the buns on a lightly greased baking sheet and let them rise, covered, for 1 hour, or until they're puffy.
Bake the buns in a preheated 375�F oven for 12 to 15 minutes, or until they're a light golden brown. Remove them from the oven, and brush them with butter, if desired; this will give them a soft crust. Yield: 16 buns.