Nutrient-rich, multi-grain yeast rollsmade with vegetable juice, powdered milk, whole wheat, oats,wheat germ and bran.
Recipe: Multi-Grain Rolls
2 (1/4-ounce) packages active dry yeastor 5 teaspoons 1/4 cup warm water 1 tablespoon granulated sugar 2 cups vegetable juice 2 cups powdered milk 1/2 cup vegetable oil 1/2 cup honey 2 teaspoons salt 3 cups all-purpose or bread flour 2 cups whole wheat flour 1 cup quick-cooking oats 1 cup wheat germ 1 cup bran
Dissolve yeast with warm water(105°F-115°F / 40°C to 45°C) and sugar in a small bowl;allow to foam slightly, about 5 minutes. In a medium mixing bowl,stir together vegetable juice, powdered milk, oil, honey andsalt; mix well. Add yeast mixture, stirring to combine; set aside.
Combine flour, whole wheat flour, oatmeal,wheat germ and bran in a large mixing bowl. Add yeast mixture;beat until thoroughly mixed. Place on a floured surface; kneadfor 20 minutes, or until smooth and elastic. Transfer to a greasedbowl, turning dough to grease all surfaces. Cover bowl and setin a warm place; let rise until doubled in size, about 1 hour.Grease 2 shallow baking pans; set aside.
Punch dough down to press air out; cutdough into 36 equal portions, shape into balls and place in preparedpans. Cover; let rise for 30 minutes or until doubled in size.
Preheat oven to 350°F (175°C).Uncover and bake for 20 minutes or until brown.
Makes 32 rolls.
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