Friday, August 5, 2011

Whole Wheat Dinner Rolls

I have found my new favorite roll recipe.  These turned out sooooooo yummy!  I could not stop eating them.  My kids and husband loved them too, and they don't like the wheat products so much.  Something about the taste of wheat bread just always brings so many memories of my sweet Grandma and of when I was a little girl.  *sigh*  Anyhoo...These take a lot of rising time, but I think it is totally worth it, because they are so light and fluffy and amazing and delicious and heavenly and perfect and...i'll stop now.  :o)  It was the perfect day to bake too.  It was raining and thundering most the day and oddly chilly.  It was just a dang good day!  I love those days!

Ooohhlala!  I got me a new camera and its FABULOUS!!

Whole Wheat Dinner Rolls
4 tsp yeast (I prefer using the Saf Instant Yeast.  I have never ever had a problem with it and it works every time.)
1 3/4 c. warm water (110 degrees) You don't want your water too cold or too warm or your yeast won't work.
1/2 c. white sugar
1 tsp salt
1/4 c. butter, melted and cooled
1 egg, beaten
2 1/4 c. whole wheat flour
2 1/2 c. bread flour
1/4 c. melted butter to grease your pans, and rolls

In a large mixing bowl dissolve your yeast for about 10 minutes until it's good and bubbly.

Add sugar, salt, melted butter, egg, and whole wheat flour to the yeast mixture.  Mix well.  Start adding bread flour 1/2 c. at a time until the dough starts pulling away from the bowl.  Once that happens turn up the speed and with your dough hook knead it for 4 minutes.  If you don't have a dough hook then turn it onto a floured surface and knead 8 minutes until it's smooth and elastic.  Lightly oil bowl and put your dough back in turning to coat it.  Cover and let rise until doubled in size.  About 1 hour. 

Punch down and let it rise again until doubled.  About 30 minutes.  Grease 2 muffin pans with butter.  Punch down dough and divide in half.  Roll it out into a rectangle 6x14 or so.  (Doesn't have to be perfect)  Then cut into 7x1 strips making 12 strips.  Roll your strips up and place into muffin cups.  Do the same with the other half.  Butter tops and cover them and let rise until doubled in size.  About 40 minutes.

Preheat oven to 400 degrees and bake rolls 12-15 minutes or until golden brown.  Remove and butter again.  Now try not to eat all of them.  :o)


Have a fantastic weekend!!!  See you Monday!

1 comment:

  1. Yay for a new camera and yay for a new roll recipe! I can't wait to try it!


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