Pull-Apart Reunion Wreath
Makes 2 wreaths
5-1 / 2 to 6 cups all-purpose flour
2 / 3 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1-1 / 2 teaspoons salt
1 cup water
1 / 3 cup milk
1 / 2 cup butter or margarine
3 large eggs
Sesame or poppy seeds, optional
In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining 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 in half. Divide one half into 18 equal pieces; roll each piece to 8-inch rope. Loosely tie knot at center of each rope. Arrange knots, side by side, barely touching, in ring shape on greased baking sheet. Repeat with remaining half. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Lightly beat remaining egg; brush on rolls. Sprinkle with sesame or poppy seeds, if desired. Bake at 375oF for 15 minutes or until done. Remove from baking sheets; cool on wire racks.
Serving size: 1 roll (1.4 ounces), 1 / 36 of recipe
Calories 120; Total fat 3 g; Saturated fat 2 g;
Cholesterol 25 mg; Sodium 130 mg; Carbohydrates 19 g; Dietary fiber < 1 g; Sugars 4 g; Protein 3 g