Wheat Rolls
2 cups warm water
2 teaspoons rapid rise yeast
1 ½ tablespoon molasses
3 tablespoons grape seed oil
1 teaspoon sea salt
½ cup powdered milk
2 cups white bread flour
3 cups whole wheat flour
1 tablespoon gluten (optional)
¼ cup melted butter
Place warm water in a mixing bowl. Sprinkle yeast over top. Add molasses, oil, salt and milk powder. Stir to blend. Add white and wheat flours then knead until smooth and elastic. Place dough in a greased bowl and allow to rise in a warm place for 30 minutes. Punch down and shape into 32 small balls by pinching the dough in half, then half those halves for a total of 4 times. Shape by pulling the sides down to the bottom until balls are smooth and rounded on top. Dip each ball into the melted butter and place pinched side down on a buttered baking sheet. Allow to rise in a warm place again for 20 to 30 minutes. Bake at 350 degrees for about 20 minutes or until golden brown.
Hints: I love my mixers dough hook. It really makes bread making so much easier. However, good bread has been made for centuries without. Make sure you knead the dough thoroughly. If you use regular yeast, increase the rising time to ensure a double in bulk. If you want to use only whole wheat flour be sure to use the gluten and maybe even 2 tablespoons. Of course you can shape the rolls any way you like--crescent, Parker house etc.
A warm roll is a great way to make a meal special. And the leftovers are nice to have on hand as a snack or for breakfast. They really do make people happy.
They sure make me happy.
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