Caraway Rolls

• 1 package dry yeast
• 3/4 cup warm water (105u0b0 to 115u0b0)
• 1/4 cup molasses
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 2 teaspoons salt
• 2 teaspoons caraway seeds
• 1 teaspoon anise seeds
• 1 cup whole wheat flour
• 1 1/2 to 2 cups sifted all-purpose flour
• Crushed sea salt

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes or until bubbly. Add molasses, sugar, oil, 2 teaspoons salt, and caraway and anise seeds; mix well. Stir in whole wheat flour and enough all-purpose flour to make a soft dough.
2. Turn dough out onto a lightly floured surface. linead dough 8 minutes or until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 1/2 hours or until dough is doubled in bulk.
3. Punch dough down; turn out onto a lightly floured surface, and knead 4 to 5 times. Roll dough into a 1/4-inch-thick circle on a lightly floured surface; cut into 12 wedges. Roll up each wedge tightly, beginning at the wide end. Seal points, and place on a lightly greased baking sheet.
4. Cover and repeat rising procedure 30 minutes or until doubled in bulk. Brush rolls with water, and sprinkle with crushed sea salt. Bake at 425u0b0 for 10 minutes or until browned.

yeast, warm water, molasses, sugar, vegetable oil, salt, caraway seeds, anise seeds, whole wheat flour, flour, salt

Taken from www.myrecipes.com/recipe/caraway-rolls (may not work)