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1
To prepare sponge, combine water, yeast and sugar in a large mixing bowl; stir to dissolve; let rest for 5 minutes.
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2
Add 1 cup all purpose flower and 1 cup whole wheat flour; beat 2 minutes.
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3
Cover and place in a warm place to rest for 45 minutes.
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4
Stir down sponge and beat in 1/4 cup room temperature water, salt, honey and remaining while wheat flour; beat to combine.
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5
Gradually add enough of the remaining all purpose flour to form a soft dough.
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6
Turn dough out onto a clean work surface dusted with flour; knead in remaining flour and continue to knead 8 to 10 minutes or until dough is smooth and elastic.
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7
Place dough in a greased bowl turning to grease the top.
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8
Cover and let rise in a warm place until double.
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9
Punch down dough and cut into 16 equal pieces.
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10
Roll each piece into a 14 inch rope.
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11
Tie each rope into a loose knot, leaving two long ends.
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12
Tuck one end under the roll and pinch to seal.
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13
Bring the other end up and over the roll and punch to seal on the underneath side.
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14
Place on greased baking sheets about 2 inches apart leaving a small opening in the center of the rosette.
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15
Cover and let rise until double.
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16
Brush rolls with beaten egg and water.
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17
If desired, lightly sprinkle with a few grains of coarse salt.
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18
Bake in a preheated 350 degree oven for 18 to 20 minutes or until lightly browned and sounds hallow when tapped on the bottom.
