Saturday, November 22, 2014
Marilyn's Whole Wheat Rolls
These wonderful rolls will be a hit for everyday or special occasions. Halve the recipe for a small batch. I found these at Urban Homemakers.
2 1/2 Cups warm water
1/2 Cup honey
1/2 Cup dry powdered milk
2 TB yeast
6-8 cups whole wheat flour*
2 1/2 tsp. salt
1/2 Cup oil
1/2 Cup vital gluten
2 TB dough enhancer (optional)
Combine warm water, honey, powdered milk, and yeast in mixing bowl. Allow yeast to activate.
Add eggs and 3 Cups flour. Stir until thoroughly mixed; dough will resemble cake batter. Let rest until bubbly, about 30 minutes.
Add salt, oil, and remaining flour.
Knead for 6-10 minutesor until gluten is developed or dough is soft and pliable.
Pour out onto a lightly greased surface. Grease baking sheets. Pinch off 2-inch round portions, and roll out to an 8-inch rope. Tie rope in a single knot. Place in rows on baking sheets, cover, and let rise until double. Bake in a 350 degree oven for 20 to 25 minutes or until lightly browned. Brush with melted butter if desired, and remove to a cooling rack. Makes 2-3 dozen.
Multi-grain variation: Substitute 1 cup of 7-Grain Mix, cracked OR 1 Cup cracked wheat for one cup of the whole wheat flour.
* IF you do not have high quality fresh home milled whole wheat flour I would recommend that you use half bread flour in order to avoid heavy, dense rolls.
MY NOTES: divided dough to 4 big balls, then each ball to 4 and then each little ball into 4.....could have done 3.....We may not do the knot thing next time....but it was a fun family activity. They just don't all look "neat." Let's say some of them look like they belong in the Suwon's Toilet Museum.
Living all of life before the face of God...