Three Grain Twists

You will be "on a roll" in no time after you shape a few ropes of dough! Tasters enjoyed the grain variety, plus the added butter and coarse salt topping.

Three Grain Twists

Three Grain Twists

difficulty

Intermediate

Yield

12 twists

Prep Time

1:00

Bake Time

10 to 15 minutes

Rise Time

45 minutes

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Ingredients

  • 1-1/2 to 2 cups all-purpose flour
  • 1 cup rye flour
  • 1 cup whole wheat flour
  • 1 envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 tablespoon whole white sesame seed
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup molasses
  • 2 tablespoons butter OR margarine
  • Melted butter OR margarine
  • Sea salt coarse grind

Directions

  1. Combine 1/2 cup all-purpose flour, rye and whole wheat flours, milk, undissolved yeast, sesame seed and salt in a large mixer bowl. Heat milk, molasses and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 24 equal pieces; roll each piece to 10-inch rope. Twist 2 ropes together; pinch ends to seal. Place twists on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
  2. Brush twists with melted butter; sprinkle with salt. Bake at 350°F for 10 to 15 minutes or until done. Remove from sheet; cool on wire rack.
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Three Grain Twists

  • Difficulty: Intermediate
  • Yield: 12 twists
  • Prep Time: 1:00
  • Bake Time: 10 to 15 minutes
  • Rise Time: 45 minutes

Ingredients

  • 1-1/2 to 2 cups all-purpose flour
  • 1 cup rye flour
  • 1 cup whole wheat flour
  • 1 envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 tablespoon whole white sesame seed
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup molasses
  • 2 tablespoons butter OR margarine
  • Melted butter OR margarine
  • sea salt coarse grind

Directions

  • Combine 1/2 cup all-purpose flour, rye and whole wheat flours, milk, undissolved yeast, sesame seed and salt in a large mixer bowl. Heat milk, molasses and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 24 equal pieces; roll each piece to 10-inch rope. Twist 2 ropes together; pinch ends to seal. Place twists on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
  • Brush twists with melted butter; sprinkle with salt. Bake at 350°F for 10 to 15 minutes or until done. Remove from sheet; cool on wire rack.