Leek and Bacon Knots Recipe

1 leek, finely chopped
1/4 C. butter
6 oz. bacon chopped
2 C. bread flour
2 C. whole wheat flour
1 t. salt
1 t. sugar
1 package dry yeast
3 T. warm water
2/3 C. warm milk
3/4 C. warm water

Finish:
1 egg for glaze
sesame seeds

Melt 1/2 of butter in a skillet. Cook leeks until softened over low heat. Remove leek from pan and cool. Cook chopped bacon until almost crisp.

Add yeast, sugar and 3 T. water to a small bowl to proof yeast. Into another bowl, add flours, salt, and remaining butter. Stir in leek and bacon. Make a well in the center and add yeast, milk and water. Stir together until a soft dough is formed. Place on a floured board and knead for 10 minutes. Place dough in an oiled bowl, cover and let raise until doubled.

Grease 2 baking sheets. Turn dough onto a floured surface. Knead dough again for about 2 minutes. Cut into 12 pieces. Roll each piece into a roll about 12 inches long. Tie a knot and place on baking sheet. Cover with plastic wrap and let rise again until doubled.

Preheat oven to 425�F. Brush rolls with egg and sprinkle with sesame seeds. Bake 15 minutes or until golden. Cool on a rack.

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