Asian (9) Baking (29) Barbecue (3) Barley (2) Beans (8) Beef (13) Bread (9) Breakfast (12) Burger (3) Cake (8) Casserole (32) Chicken (70) Chili (8) Chocolate (9) Cookies (7) Crock Pot (15) Cupcakes (4) Dessert (21) DIY (2) Fried (14) Frosting (3) Fruit (10) Grilled (5) Ground Beef (21) Holiday (6) Italian (43) Lunch (11) Main Dish (131) Marinade (6) Meal Plan (125) Mexican (17) Miscellaneous (14) Muffins (1) Oatmeal (6) Pasta (53) Personal (13) Pie (4) Pizza (5) Pork (13) Potatoes (18) Ranch (4) Recipe Round-Up (2) Rice (10) Roasted (14) Salad (6) Sandwich (7) Sauce or Gravy (4) Sausage (17) Seasoning (8) Sides (26) Skillet (16) Slow Cooker (15) Smoothie (1) Snacks (3) SNAP Challenge 2014 (9) Soup (16) Spicy (8) Turkey (6) Vegetables (24) Wish Come True (6) Wishlist (10)

Saturday, April 20, 2013

Honey Wheat Rolls

I absolutely love making bread!  I love eating it too and since I made my own butter for the very first time this week I have been dying to try it on some fresh, hot bread.  I also have been wanting to test some wheat bread recipes.

I searched Pinterest for a recipe that didn't require orange juice (you'd be surprised how popular orange juice is in honey wheat roll recipes) or some kind of canned milk (evaporated or condensed), neither of which I keep on hand.  This recipe was the first one I found for which I had the ingredients on hand but the original recipe is for clover leaf rolls baked in a muffin tin.  I decided to make plain rolls instead so I made a slight adjustment.

The instructions in the original recipe are for kneading by hand, but I included instructions for using the dough hook in your stand mixer as well.

Honey Wheat Rolls

1 cup warm water (100-110 degrees)
1 package instant yeast
2 cups bread flour, divided (all-purpose will work fine)
1 cup whole wheat flour
3 Tbsp honey
2 1/2 Tbsp unsalted butter, melted and cooled
1 tsp salt

In a 2-cup, liquid measuring cup sprinkle the yeast over the warm water and set aside to dissolve for about 5 minutes.

Meanwhile, in a large mixing bowl or in the bowl of your stand mixer combine 1 1/2 cups bread flour, whole wheat flour, and salt.  Stir to combine.

Add the melted butter and honey to the water and yeast and mix with a fork.

Pour the liquid mixture into the flour mixture and stir with a wooden spoon or a silicon spatula or use the paddle attachment of the stand mixer to form a soft dough.

Turn the dough out onto a floured work surface or switch to the dough hook and knead, adding the remaining flour 1 Tbsp at a time until smooth and elastic, about 8 minutes.  Dough will be tacky but not sticky.

Form the dough into a ball and place in a large mixing bowl (I like to use the one I originally mixed the dough in) sprayed with vegetable oil spray.  Turn once to coat with oil, cover with a clean kitchen towel and set in a warm, draft free spot to rise.

Allow to rise until doubled in bulk, about 1 hour.

Once the dough has risen, punch it down gently and let rest for 5 minutes.  Spray a 9 inch round cake pan with vegetable oil spray and set aside.

Divide the dough into 12 equal portions.  Roll each portion into a smooth ball and place in the prepared pan.

Cover and set aside to rise for 25 minutes or until doubled in size.

Preheat the oven to 400 degrees.  Bake for about 15-20 minutes or until lightly browned.  Serve warm.

No comments:

Post a Comment