Wednesday, October 19, 2011

Honey Wheat Rolls

I don't get make whole wheat breads/rolls very often since I don't have a wheat grinder. (It's on my wish list.) But recently my neighbor and sister-in-law have been kind enough to let me use theirs (Thanks). So I have been enjoying trying out some new whole wheat recipes. This has been my favorite so far. These rolls are great. I have loved having these on hand at lunch time to make sandwiches with.
Honey Wheat Rolls
3 1/2 cups whole wheat flour
4 1/2 tsp yeast
2 cups milk
1/2 cup honey
3 Tbsp butter
2 tsp salt
2 eggs
1 Tbsp dough enhancer(optional)
3-3 1/2 cups all purpose flour
In your mixer bowl combine the whole wheat flour and yeast. In a small sauce pan heat the milk, sugar, butter and salt together just until warm(115-120 F). Add to dry mixture. Add eggs. Beat on low until combined then on medium speed for 3 minutes. Add the dough enhancer and the all-purpose flour until you have a soft dough. Continue to mix for 3-5 minutes or until dough is smooth and elastic. Cover and let it rise in a warm place for 1 hour or until doubled. Punch dough down. Shape into rolls. Cover rolls, let them rise for 30-40 minutes or until doubled. Bake in a preheated 350 degree oven for 15-20 minutes or until lightly browned. Remove from the oven and brush the tops with butter(optional). Cool on a wire rack. Enjoy!
-The original recipe says you can use all whole wheat flour, but the rolls won't be as fluffy or soft. I have only tried it with the whole wheat and all-purpose combined. If you try it with all whole wheat flour I would love to hear how it turns out for you.
-Yield 36 rolls( I halved the recipe and it worked great).
-To shape the rolls into a rosette like the one pictured you take a piece and roll it out to about 8-10 inches. Then simply tie it in a knot and tuck one of the tails in the top of the roll and one into the bottom.

Recipe adapted from:

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