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1
In large mixing bowl, dissolve yeast in warm water; add sugar and let stand 5 minutes until yeast foams.
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2
Stir in the milk, butter, brown sugar, salt, and whole wheat flour.
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3
Add bread flour gradually to make a stiff dough; turn out onto lightly floured board and knead in remaining flour until dough is smooth and satiny, about 10 minutes.
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4
Wash bowl, grease it, add dough to bowl, turn over to grease top, cover, and let rise in warm place until doubled, about 1 1/2 hours.
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5
Meanwhile, prepare filling.
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6
Saute green onions in butter over low heat until soft but not browned, about 10 minutes.
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7
Punch dough down and, on a lightly oiled surface, roll out a 12 x 16 inch rectangle.
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8
Sprinkle evenly with the onion and then with the dill weed.
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9
Roll lengthwise jellyroll fashion.
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10
Slice into 1 inch pieces and arrange on a lightly greased baking sheet, slightly apart.
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11
Let rise until doubled, about 1 hour.
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12
Brush with glaze and sprinkle with sesame seeds.
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13
Pre-heat oven to 375 F., bake rolls until golden, 15 to 20 minutes.
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14
HERBED SWIRL BREAD: (One 10 inch Bundt loaf.)
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15
Prepare Herbed Whole Wheat Pinwheels as directed but cut the slices into 2-inch pieces and place into well greased Bundt pan with cut ends down.
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16
Push slices as close together as possible.
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17
Cover and let rise until doubled about 1 hour.
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18
Brush with glaze and sprinkle with sesame seeds.
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19
Preheat oven to 375 F. Bake 30 to 40 minutes or until golden.
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20
Great Whole Breads.
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21
B. Ojakangas
