NO-KNEAD WHOLE WHEAT ROLLS
Tender and moist, these easy whole wheat rolls boast a great herb flavor! -Deborah Patrauchuk, Malakwa, British Columbia
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add remaining ingredients. Beat on medium speed 3 minutes (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Stir batter down. Set aside 1/4 cup batter. Fill muffin cups coated with nonstick cooking spray half full. Top each with 1 teaspoon reserved batter. Cover and let rise until doubled, about 8-12 minutes., Bake 10-15 minutes or until golden brown. Cool 1 minute before removing from pan to a wire rack.
Nutrition Facts : Calories 139 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 212mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
OVERNIGHT WHOLE WHEAT ROLLS
I love to bake and even have a small business selling bread. Making rolls and bread from scratch is an art easily mastered with practice. The swirled shape of these rolls is very attractive.
Provided by Taste of Home
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1/2 cup butter, honey, salt, eggs, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 15x8-in. rectangle. Brush with remaining butter to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 15 rolls. , Place rolls, cut side up, in greased muffin cups. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 400° for 8-10 minutes or until golden brown. Remove from pans to wire racks. Brush with additional butter. Cool.
Nutrition Facts : Calories 138 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 211mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
SLOW-RISE, NO-KNEAD SOFT WHITE (OR SOFT LIGHT WHEAT) ROLLS
This is an adaptation of the now-famous slow-rise No-Knead Bread; the difference is that this version makes soft dinner rolls. I have not made this yet but will give it a shot this weekend. You can also use all white flour in these rolls. From The Washington Post, Nov. 28 2007.
Provided by Sass Smith
Categories Breads
Time 50m
Yield 24 rolls, 12 serving(s)
Number Of Ingredients 12
Steps:
- For the first stage:.
- Thoroughly combine the flour or flours, salt and yeast in a 3- to 4-quart or larger bowl; mix with a large spoon.
- Add the water, stirring vigorously until evenly incorporated. Use a greased flexible spatula to scrape down the sides of the bowl.
- Drizzle the dough top with about 1/2 teaspoon of vegetable oil (no need to measure); use a pastry brush or your fingertips to spread it evenly over the dough and up the sides of the bowl.
- Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
- For the second stage:
- Use a fork to beat together 6 tablespoons melted butter, the sugar and powdered milk in a medium bowl until well blended.
- Beat in the egg until well incorporated.
- Vigorously stir the mixture into the raised dough until it deflates and the ingredients are well blended; the dough will seem rubbery.
- Vigorously stir in the 1 1/4 cups flour until thoroughly incorporated.
- (Second-stage mixing may be completed in a heavy-duty stand mixer, if desired.
- Transfer the raised dough to the mixer bowl; complete the mixing steps on low speed using the paddle.).
- Generously grease 12 "Texas-size" muffin tin cups or 24 standard-size muffin cups, or coat them thoroughly with nonstick cooking oil spray.
- Using a well-greased 1/4-cup measure for large muffin cups and a 1/8-cup measure (or coffee scoop) for small muffin cups, place a scoopful of dough in each cup.
- Divide any leftover dough evenly among the cups.
- Use 2 tablespoons total of the melted butter to drizzle over all the roll tops.
- (Use your fingertips to spread out the butter and smooth each top until the dough surface looks smooth. Sift a little flour over each cup; cover the muffin tins with plastic wrap.
- For a "regular" rise:
- Let the dough stand at room temperature for 1 to 1 3/4 hours or until the dough nearly reaches the cup rims.
- (The time will vary considerably depending on the temperature of the room and the length of the first rise.)
- Remove the plastic wrap. Let stand until the dough rises just above the rims.
- For a "quick" rise:
- Fill a microwave-safe container with 1 cup of the water and set it far to one side of the microwave oven.
- Microwave on high for about 2 minutes, until the water almost boils.
- Put a muffin tin in the microwave oven as far from the water as possible.
- Let rise 30 to 45 minutes or until the dough nears the cup rims.
- Remove the plastic wrap. Let stand until the dough rises just above the rims.
- To bake:
- Position an oven rack in the middle third of the oven; preheat to 400 degrees.
- Gently transfer the muffin pans to the middle oven rack; jarring can cause deflating.
- Bake about 15 to 18 minutes for smaller rolls and 17 to 21 minutes for larger rolls or until well browned on top and hollow sounding when thumped with a finger.
- Transfer the pans to wire racks and let cool just slightly, then run a knife around the rolls to loosen.
- Sift a little flour over the rolls just before serving, if desired. The rolls are best served warm.
Nutrition Facts : Calories 263.1, Fat 10.2, SaturatedFat 5.5, Cholesterol 39.9, Sodium 258.1, Carbohydrate 37.6, Fiber 1.6, Sugar 7.7, Protein 5.4
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