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1
Combine 1 cup bread flour and next 3 ingredients in a large mixing bowl, stirring well.
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2
Combine water, honey and margarine in a saucepan.
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3
Cook over medium heat until margarine melts, stirring occasionally.
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4
Cool to 120u00b0.
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5
Gradually add liquid mixture to flour mixture, beating well at low speed of mixer.
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6
Beat an additional 2 minutes at medium speed.
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7
Gradually stir in graham flour and enough of the remaining 2 cups bread flour to make a soft dough.
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8
Sprinkle 1 1/2 tablespoons bread flour evenly over work surface.
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9
Turn dough out onto floured surface and knead until smooth and elastic (about 10 minutes).
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10
Place dough in a large bowl coated with cooking spray, turning to coat top.
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11
Cover and let rise in a warm place (95u00b0) free from drafts, 45 minutes or until doubled in bulk.
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12
Punch dough down and divide into 32 equal portions.
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13
Roll each portion into a 9-inch rope.
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14
Tie each rope in a loose knot, leaving 2 long ends.
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15
Place on large baking sheets coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
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16
Bake at 375u00b0 for 13 minutes or until golden.
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17
Coat rolls lightly with cooking spray.
