Imagine the aroma of freshly baked breademanating from your kitchen. These homemade rolls are incrediblyeasy to make.
Recipe: Whole Wheat Rolls
3 cups whole wheat flour 3 cups all-purpose or bread flour 2 (0.25-ounce) packages active dry yeast or 5 teaspoons 1/2 cup warm water (100°F to 110°F | 40°C to 45°C) 1/2 cup milk, scalded 1/2 cup vegetable oil 1/2 cup honey 1 tablespoon salt 2 large eggs, beaten
Stir together whole wheat flour and flourin medium bowl. In separate small bowl, dissolve yeast in warmwater (100°F to 110°F | 40°C to 45°C).
In a large mixing bowl, combine milk,oil, honey and salt; cool to lukewarm (100°F to 110°F| 40°C to 45°C). Add yeast mixture, eggs and 1/4 of theflour mixture. Beat well with an electric mixer. Add remainingflour in stages, beating by hand after each addition. When doughgets too stiff to mix, knead by hand on a clean, lightly flouredwork surface until smooth. Place in a large lightly greased bowland cover with a dish towel. Set in a warm place and let riseuntil doubled in bulk, about 1 hour. Press the air out againand form into small fist-sized rolls and place on greased bakingsheets.
While rising a second time, preheat ovento 350°F (175°C).
After doubled in size, roll dough intosmall (about 1-inch thick) balls and place, in groups of threes,into a well-buttered muffin pan.
Bake for 12 minutes, until golden brown.
Makes 24 rolls.
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