Brown and Serve Bowknot Grain Rolls

Prep time: 1 hr
Rise time: 30-45 min
Bake time: 30-37 min
Makes: 3 dozen rolls

7 1/2 to 8 c Ultragrain All-Purpose Flour with Whole Grain
1/2 c Sugar
4 tsp Salt
2 envelopes Fleischmann's RapidRise Yeast
1 1/2 c Milk
1 1/2 c Water
1/2 c Butter or Margarine
2 Eggs
Melted Butter, optional

Mix 3 c flour, sugar, salt and undissolved yeast in a large mixer bowl. Combine milk, water and butter and heat until very warm (120-130 DF). Add to flour mixture with eggs; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 cups flour. Beat at high speed 2 minutes, scraping bowl occasionally.

Stir in enough additional flour to make a soft dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Cover; let dough rest 10 minutes.

Divide dough into 3 equal pieces. Roll each piece into a 12x9" rectangle. Cut in to (1 inch) strips. Tie each strip into a loose knot. Place rolls on greased or parchment paper lined baking sheet about 2 inches apart. Repeat with remaining dough. Cover; let rise in a warm, draft-free place until almost doubled, about 30-45 mins.

Bake in preheated 275 DF oven for 20-25 minutes, or until rolls just start to change color. Remove rolls to wire racks. Place cooled rolls in resealable bags and freeze up to 1 month.

Place rolls on ungreased baking sheet. Bake in preheated 400 DF oven for 10-12 minutes, or until golden brown. If desired, brush hot rolls with melted butter. Rolls are best served warm.

Nilla Wafer Chocolate Mousse Torte

37 Nilla Wafers, divided
4 squares Baker's Semi-Sweet Chocolate, divided
2 pkgs JellO Chocolate Instant Pudding
2 c plus 2 tbsp Cold Milk, divided
1 tub (8oz) Cool Whip Whipped Topping, thawed, divided
1 pkg (8oz) Philadelphia Cream Cheese, softened
1/4 c Sugar
3/4 c Fresh Raspberries

Stand 16 wafers around edge of 9-in round pan lined with plastic wrap. Melt 3 chocolate squares.

Beat pudding mixes and 2 cups milk in medium bowl with whisk for 2 minutes. Add melted chocolate; mix well. Stir in 1 cup Cool Whip; pour into prepared pan.

Beat cream cheese, sugar and remaining milk with mixer until well blended. Stir in 1 cup Cool Whip; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.

Meanwhile, shave remaining chocolate square into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining Cool Whip, berries and chocolate curls.

How to make chocolate curls: Warm chocolate square by warming it, unwrapped, on high for a few seconds. Hold the square steadily and draw a vegetable peeler slowly over bottom of square to make curls.