Tuesday, July 15, 2008
The Best Wheat Rolls
Soon after I was married and I began to learn to bake bread, I began my search for a recipe for good dinner rolls. Many that I tried were dry, especially if not eaten right out of the oven.
Finally, I found a yummy and easy recipe from the 1999 Taste of Home cookbook.These wheat rolls are a winner with our family. They are light, delicious and stay soft and fresh for several days. They freeze successfully, too, for longer storage. They are easy and take less time to make than regular whole wheat bread.
On occasion, I have adapted this recipe with all white flour with good results. I also use this recipe for cinnamon rolls and hamburger buns.
Wheat Yeast Rolls
Makes 1 dozen largish dinner rolls(great for sandwiches!)
1 package(1/4 oz.) or 1 tablespoon active dry yeast
1 cup warm water(110 to 115 degrees)
1/3 cup vegetable oil
3 tablespoons sugar or honey
1 teaspoon salt
1 1/2 cups whole wheat flour
1 1/2 to 2 cups all-purpose flour
In a mixing bowl, dissolve yeast in water. Add oil, sugar, salt and whole wheat flour;beat until smooth. Add enough all-purpose flour to form soft dough. Turn onto a floured surface; 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 down; divide into 12 pieces. Shape into rolls(balls); place 3 inches apart on greased baking sheets. Cover; let rise until doubled, about 30 minutes. bake at 375 degrees for 15-20 minutes or until golden brown. Cool on wire racks.
For smaller rolls- I often make about 18 rolls instead of 12, especially if used as a side to a big dinner. Just divide the dough accordingly.
For hamburger buns- I make about 8 rolls instead of the original recipe's dozen. This way they are big enough for hamburgers.
For cinnamon rolls- Roll out dough into a rectangle. Brush softened butter on the dough then sprinkle with brown sugar and cinnamon. Roll up into a log and slice into cinnamon rolls. I use a length of thread to cut instead of a knife to help rolls keep their shape. Place rolls in greased pan and bake the same as dinner rolls; check the center to see if it is done before removing from oven. When cinnamon rolls have cooled or are still warm, frost with powdered sugar icing made by mixing hot water and powdered sugar until a nice consistency.