Chocolate Love Knots
3 1/2 cups all-purpose flour
2/3 cup sugar
2/3 cup unsweetened cocoa
2 packages Fleischmann’s® Rapid Rise Yeast
1 teaspoon salt
3/4 cup water
1/2 cup butter or margarine (1 stick) — cut up
1/4 cup milk
2 eggs
1/2 cup chopped pecans or walnuts — toasted
3 ounces white chocolate baking bars — melted
In large bowl, combine 1 cup flour, sugar, cocoa, undissolved yeast and
salt. Heat water, butter and milk until very warm (120 to 130şF); butter
does not need to melt. Stir into dry ingredients. Stir in 1 egg, pecans
and enough remaining flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10
minutes.
Divide dough in half; divide each half into 12 pieces. Roll each to 9-inch
rope; tie into a loose knot. Place knots on 2 greased large baking sheets.
Cover; let rise in warm, draft-free place until doubled in size, about 40
to 50 minutes.
Beat remaining egg; brush on knots. Bake at 375şF for 12 to 15 minutes or
until done, switching positions of pans halfway through baking. Remove
from pans; cool on wire racks. Drizzle melted chocolate on knots.
Yield:
“24 rolls”
Per serving: 174 Calories (kcal); 8g Total Fat; (38% calories from fat); 4g Protein; 24g Carbohydrate; 16mg Cholesterol; 142mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
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