WHOLE WHEAT ROLLS
These rolls rise high and are a light, fluffy and slightly sweet accompaniment to any meal.-Jennifer Martin, East Sebago, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 196 calories, Fat 5g fat, Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 34g carbohydrate, Fiber 5g protein.
WHOLE WHEAT BREAKFAST ROLLS (A B M)
I don't normally have a lot of time for breakfast in the morning. I'm also trying to move towards eating more whole grains. This recipe is my own creation to fill those needs, loosely based on some recipes I looked at for both oatmeal and anadama bread in the bread machine. I get 16 rolls out of this. They're pretty dense and filling. One of my best friends tried these, and her comment was "This is really good. But it tastes so HEALTHY." Exactly what I was trying to accomplish. These are great with some peanut butter and fruit jam for breakfast on-the-go.
Provided by dividend
Categories Yeast Breads
Time 3h10m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 12
Steps:
- Bring the water to a boil. Pour over the cornmeal, stir well, and let sit for 10 minutes.
- Add the cornmeal mixture to the bread machine pan.
- Mix the 2 flours together (I do this with a whisk to get them nicely integrated).
- Add the dough ingredients to the bread machine pan in the order indicated by the manufacturer.
- Process on the 1 1/2 lb dough cycle.
- Remove the dough from the machine and knead in the rolled oats and raisins.
- Form the dough into a tight ball and let it rest for 10 minutes.
- With a bench scraper, divide the dough into 16 pieces. Form each piece into a ball.
- Place the balls on a cookie sheet covered w/ parchment paper. Cover them with plastic wrap and let them rise until doubled (normally ~30 minutes). Preheat the oven to 400°F while they're rising.
- Bake for 15-20 minutes.
- Cool on a wire rack.
Nutrition Facts : Calories 233, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.2, Sodium 232.1, Carbohydrate 46.8, Fiber 3, Sugar 7.8, Protein 6.8
CUMIN BREAD ROLLS (A B M)
From the November 1997 issue of Bon Appetit. I take a shortcut and use the dough cycle on an automatic bread machine which saves time. Whole wheat flour can be substituted for part of the white flour. Try this with chili, stew-any hearty soup!
Provided by COOKGIRl
Categories Breads
Time 15m
Yield 24 rolls
Number Of Ingredients 11
Steps:
- Place first 8 ingredients in bread pan in order given as indicated by your bread machine manual.
- Set bread machine for DOUGH cycle.
- Toast the cumin seeds for about 5 minutes in a clean, dry skillet then set aside to cool.
- Once dough is ready, place in an lightly oiled heat-proof bowl and set in warm location. Let rise for about 45 minutes or until double in size.
- Transfer dough to lightly floured board and knead it about 10 times. Butter muffin tins.
- Melt 3 tablespoons of butter in a small bowl. Punch down dough and divide in half. Cut each half into 12 equal pieces. Dip each dough piece in the melted butter.
- Now pull and stretch the dough ball into a 6"-8" long rope. (It won't be perfectly shaped, and that's okay.) Tie the "rope" into a simple knot and tuck the ends under. Repeat until all rolls are shaped.
- Place the rolls in buttered muffin tin. Brush rolls with egg glaze. Sprinkle each roll with the toasted cumin seeds. Let rise at room temperature for 30 minutes.
- Bake until light brown, about 14-15 minutes.
- Remove from muffin tin and serve with a smile.
Nutrition Facts : Calories 132.6, Fat 5.3, SaturatedFat 3, Cholesterol 35.3, Sodium 147.4, Carbohydrate 17.8, Fiber 0.7, Sugar 2.2, Protein 3.4
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Reviews 3Category BreakfastCuisine NorwegianTotal Time 2 hrs 12 mins
- Begin with heating up the milk to 38C (100F). In a large bowl, mix the heated milk with fresh yeast.*
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Reviews 9Calories 177 per servingCategory Bread
- Add whole-wheat and all-purpose flour, salt and yeast in a large bowl (or the bowl of your stand mixer). Whisk to combine.
- Whisk lukewarm milk with molasses, 2 tablespoons of melted butter and egg until molasses has dissolved.
- Add the liquid mixture to the flour mixture and mix until dough starts to form and no dry flour remains. If kneading with a stand mixer, do it on low speed for 6 minutes. If doing it by hand, knead for about 10 minutes. In the end, dough will be smooth and elastic.
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