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

 



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