Tuesday, October 27, 2009

Whole Wheat Rolls

I am always a little skeptical of wheat rolls, usually they are dense and like rocks, but not these little puppies, they we soft and fluffy!

Whole Wheat Rolls

3 tablespoons warm water
2 and 1/4 teaspoons yeast
1 cup warm milk
4 tablespoons melted butter
3 tablespoons sugar
1 egg
1 teaspoon salt
2 cups wheat flour
2 cups all purpose flour
milk to brush on top
In the bowl of a standing mixer, combine water and yeast. (Make sure the water is baby bottle warm.) Let sit for five minutes. The yeast should be dissolved and starting to puff up. To the same bowl add milk, butter, sugar, egg and salt. Beat for one minute. Add wheat flour, then white flour about 1/2 cup at a time. Knead for about ten minutes. Shape into a ball. Coat the outside of ball with a thin layer of butter and return to bowl. Cover bowl with plastic wrap and let dough rise until doubled, about one hour. Grease a cookie sheet. Shape dough into 12 equal size balls. Place on cookie sheet and cover with plastic wrap and let rise until doubled, about 45 minutes. Preheat oven to 375. Brush rolls with milk. Bake for about 10-12 minutes, or until nicely browned.

Recipe from Prudence Pennywise

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