Ingredients
1-1/2 cups whole wheat flour3-1/4 cups all-purpose flour, divided2 packages (1/4 ounce each) active dry yeast2 teaspoons salt1/2 teaspoon baking soda1-1/2 cups plain yogurt1/2 cup water3 tablespoons butter2 tablespoons honeyAdditional melted butter, optional
Preparation
In a large bowl, combine whole wheat flour, 1/2 cup all-purpose flour, yeast, salt and baking soda. In a saucepan over low heat, heat yogurt, water, butter and honey to 120°-130°. Pour over dry ingredients; blend well. Beat on medium speed for 3 minutes. Add enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Roll each into a 10-in. rope. Shape each rope into an S, then coil each end until it touches the center. Place 3 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Preheat oven to 400°.
Bake until golden brown, about 15 minutes. If desired, brush tops with additional butter while warm. Remove from pans to wire racks to cool.
