My husband and I made these rolls (not the ones in the picture above- but it provides a nice visual) for our family Christmas day dinner- we used them for mini-sandwiches. They turned out SO well- I love this recipe! Many requested the recipe, so I'm going to give the recipe to you, too. Enjoy-
Light Wheat Rolls
2 (.25 oz) packages active dry yeast
1 3/4 cups warm water (110 degrees)
1/2 cup white sugar
1 tsp salt
1/4 cup butter, melted and cooled
1 egg, beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour, plus more for kneading
1/4 cup butter, melted
1. Preheat oven to 400 degrees. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes (I like to use some whole wheat flour to knead near the end- it makes the outside of the rolls a little crunchier when they bake- so good!).
3. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Punch down dough, cover, and let rise in a warm place until doubled again, about 30 minutes.
4. Here's where your preference comes in. You can form your rolls any way you want to. The recipe (from Allrecipes.com) states the following:
"Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into sprials, and place into muffin cups."
Following these instructions would give you pretty spiral rolls. We've done this before, and it's worked out great. But for the Christmas day dinner, we did it a little differently. For the dinner, we grabbed small handfuls of dough, flattened it out, and folded it in half- this makes the rolls more do-able for sandwiches. You can also just put balls of dough in muffin cups for regular rolls as well.
5. Regardless of the style of roll you come up with, brush tops with melted butter. Let rise uncovered in a warm place for 40 minutes, or until doubled in bulk.
6. Bake for 12-15 minutes, or until golden brown.
2 (.25 oz) packages active dry yeast
1 3/4 cups warm water (110 degrees)
1/2 cup white sugar
1 tsp salt
1/4 cup butter, melted and cooled
1 egg, beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour, plus more for kneading
1/4 cup butter, melted
1. Preheat oven to 400 degrees. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes (I like to use some whole wheat flour to knead near the end- it makes the outside of the rolls a little crunchier when they bake- so good!).
3. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Punch down dough, cover, and let rise in a warm place until doubled again, about 30 minutes.
4. Here's where your preference comes in. You can form your rolls any way you want to. The recipe (from Allrecipes.com) states the following:
"Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into sprials, and place into muffin cups."
Following these instructions would give you pretty spiral rolls. We've done this before, and it's worked out great. But for the Christmas day dinner, we did it a little differently. For the dinner, we grabbed small handfuls of dough, flattened it out, and folded it in half- this makes the rolls more do-able for sandwiches. You can also just put balls of dough in muffin cups for regular rolls as well.
5. Regardless of the style of roll you come up with, brush tops with melted butter. Let rise uncovered in a warm place for 40 minutes, or until doubled in bulk.
6. Bake for 12-15 minutes, or until golden brown.
4 comments:
yum. this looks good - my favorite is the lion house roll recipe. so good and uses my food storage dry powdered milk (:
luvs!
you should make your blog non-private since you dont have any "identifying information" on here. I think it would be a great way to put yourself out there - especially since alot of your posts are marketing -ish (: but i guess since its private you dont have to worry about it huh? just a thought! luvs!
Yum! I am definitely going to have to try this one! Thanks! :)
Yum, they sound heavenly!
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