1/2 cup water
2 teaspoons poppy seeds
2 teaspoons caraway seeds
1 teaspoon instant minced onion
2 teaspoons dried chervil or parsley
1 teaspoon dried marjoram
4 tablespoons yeast
1 cup warm water
4 eggs, beaten
1 cup honey, at room temperature
2/3 cup vegetable oil
1 1/2 cups plain yogurt, at room temperature
2 teaspoons salt (optional)
7 to 8 cups whole-wheat flour
2 to 3 cups unbleached all-purpose flour
Instructions
Heat 1/2 cup water to the boiling point.
Add the poppy seeds, caraway seeds, onion, chervil,
and marjoram; set the mixture aside to soak.
Dissolve the yeast in 1 cup of warm water.
In a large bowl, mix the eggs, honey, oil, yogurt, and salt, if using.
Add 5 cups of whole-wheat flour. Beat vigorously.
To this mixture add the seeds and herbs with soaking water,
and yeast/water mixture.
Add 2 to 3 cups more whole-wheat flour, plus 2 to 3 cups unbleached flour,
to make a soft dough.
Turn the dough out onto a floured board and knead, adding flour as needed,
for about 5 to 10 minutes or until the dough is smooth and elastic.
Place the dough in a cleaned and oiled bowl.
Lightly oil the surface of the dough, and let it rise in a warm place for at least
1 1/2 hours or until doubled in bulk. Punch it down.
Let it rise again for about 1 hour.
Preheat the oven to 350°F.
Remove the dough from the bowl and cut it into 6 equal pieces.
Roll each piece out into a round about 1/4 inch thick and
10 to 12 inches in diameter.
Cut each round into 8 pie-shaped wedges.
Roll up each wedge, starting at the widest end.
If a crescent shape is desired, curl the tips slightly.
Place the rolls with seams down on greased cookie sheets;
bake for 20 minutes.
Rolls should be lightly browned.
Yield: 4 dozen rolls
Nutritional Information
Per Serving__1 roll
Calories 130
Calories from Fat_35 (27%)
Total Fat__4 g
Saturated Fat__0 g
Cholesterol____15 mg
Sodium_______10 mg
Total Carbohydrate__21 g
Dietary Fiber_____3 g
Sugars__________6 g
Proteins__________4 g
Calcium_________2% RDA
