ok, i know the holidays have come and gone, but i really want to post this delicious recipe for wheat rolls. they’re really amazing – so amazing that we made them for both thanksgiving and christmas this year (yes, they’re that good!).
these rolls require a lot of rising time, but they’re totally worth it. and i promise the next post will be a healthy, vegetable-laden meal to get us back onto track for 2012. until then, happy new year everyone!
one year ago: orange yams
two years ago: pesto puff pastry rollies
three years ago: four kinds of cookies
wheat rolls
yields 2 dozen rolls
borrowed from allrecipes
- 2 packages active dry yeast
- 1¾c warm water
- 1/2c white sugar
- 2¼c whole wheat flour
- 1t salt
- 1/4c butter, melted (or use vegetable oil!)
- 1 egg, beaten
- 2½c all-purpose flour
- 1/4c butter, melted
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- in a big bowl, dissolve yeast in warm water and sugar, letting stand for 10 minutes
- add the whole wheat flour and stir well
- then add the salt, melted butter, and egg, stirring until they’re well combined
- next, stir in the all-purpose flour until the dough begins to pull away from the sides of the bowl
- knead on a floured surface for 5-10 minutes, until the dough is elastic and smooth
- grease a large bowl, cover with a damp cloth, and let rise for 1 hour
- punch the dough down, cover again and let rise for 30 minutes
- grease 24 muffin cups (or two 9″x13″ pans)
- divide the dough into equal portions and roll each into a 6″ x 14″ rectangle
- cut the 14″ rectangle in half (creating two 7″ x 6″ pieces)
- then cut six 1″ pieces out of each half, totaling 12 strips that are 7″ x 1″
- roll each into a spiral and place into muffin cups
- repeat with the other half of the dough
- brush the tops of the muffins with melted butter and let rise 40 minutes
- preheat oven to 400°
- bake for 12 to 15 minutes, or until nicely brown
- remove from oven and brush tops again with butter