Wheat Rolls

Wheat Rolls
Adapted from recipezaar.com
Wheat Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from recipezaar.com

Ingredients

  • 4

    hours | 30 min prep

  • SERVES 16 1 cup lukewarm water

  • 1/4

    cup orange juice

  • 4

    tablespoons unsalted butter, cut into 6 pieces (2 oz.)

  • 3

    tablespoons honey

  • 2

    cups whole wheat flour (8 oz.)

  • 1

    cup unbleached all-purpose flour (4 1/4 oz.)

  • 1 1/4

    teaspoons salt

  • 1/2

    cup dried potato flakes (heaping 1/2 cup, 1 1/4 oz.)

  • 1/4

    cup nonfat dry milk powder (1 oz.)

  • 2 1/4

    teaspoons instant yeast

  • Topping

  • 2-3

    tablespoons unsalted butter, melted

  • Combine all dough ingredients, mix, and knead until a medium-soft, smooth dough is achieved. Can use a mixer or bread machine.

Directions

Cover and allow to rise until quite puffy though probably not doubled, about 1 to 2 hours. Divide dough into 16 pieces. There are wonderful illustrations in the book, but basically you shape each piece into a rough ball, then pull downward around the top surface and gather in a small knot at the bottom. Place on an unfloured work surface and, cupping your hand over the dough, roll gently and quickly to smooth top. Place rolls in a lightly greased 13x9 pan. Cover with greased plastic wrap and allow to rise for 1 1/2-2 hours. Preheat oven to 350 degrees F. Uncover and bake until brown on top but light on the sides, about 23-25 minutes. Remove from oven and, after a few minutes, carefully transfer to rack. Brush with melted butter for a smooth, satiny crust. Serve warm or room temperature.

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