Wednesday, October 20, 2010

Whole Wheat Rolls

This recipe comes from the big red cook book. You know which one I'm talking about, right?
(picture courtesy of google images)
This is probably the most used wedding gift we got besides our bed. There are recipes for everything you could think of. This recipe is for whole wheat bread, but I simply shape it into rolls. (There is a recipe of whole wheat rolls in the book too, but this one always turns out better for some reason.) Perfect with a big pot of soup. These aren't your light and fluffy dinner rolls. These are hearty and delicious. Did I mention that my one-year-old begged for these several times a day until they were gone? Yes, they are that good.

Whole Wheat Rolls
3 to 3 1/2 cups all purpose flour
1 package (2 1/4 tsp.) active dry yeast
1 3/4 cups water
1/3 cup brown sugar
3 Tbs. butter or margarine
1 1/4 tsp. salt
2 cups whole wheat flour

In a large bowl combine 2 cups all purpose flour and yeast. Set aside. In a small sauce pan combine water, brown sugar, butter, and salt. Heat until just warm (120-130 degrees) or butter is almost all the way melted. I would recommend removing it from the heat and letting it cool for 3-5 minutes before adding to the flour mixture. If it is too hot it will kill the yeast and the rolls won't rise as much. Add stove mixture to flour mixture. Beat on low speed for 30 seconds, scraping the sides of the bowl as you go. Then beat on high for 3 minutes. This is important because it starts to build the gluten and cuts down on the kneading time. Using a wooden spoon stir in the whole wheat flour and as much of the remaining all purpose flour as you can.

Turn dough onto lightly floured surface. Knead in remaining flour for 6-8 minutes until moderately stiff and smooth. Shape into a ball and place in a lightly greased bowl. Turn dough in the bowl until all sides are greased. Cover with a towel and place in a warm place to rise until double in size (about 1 1/2 hours).

Punch down dough then turn out onto lightly floured surface. Let rest 10 minutes. To shape into rolls, pinch off a piece a little larger than a golf ball. Roll into a ball and place in a greased 9x13 glass pan. Don't put rolls too close together (3 across) to allow for rising. Once pan is full, cover with a towel and place in a warm place to rise again until almost double in size.

Bake at 375 for about 20 minutes or until golden brown on top and they make a hollow sound when you tap them. Right after taking them out of the oven, unwrap the end of a stick of butter and rub it all over the top of the hot rolls to give it a pretty glossy look. Makes 18-24 rolls.

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