Whole Wheat Breakfast Rolls A B M Recipes

WHOLE WHEAT BREAKFAST ROLLS

Steps:

• Add whole-wheat and all-purpose flour, salt and yeast in a large bowl (or the bowl of your stand mixer). Whisk to combine.
• Whisk lukewarm milk with molasses, 2 tablespoons of melted butter and egg until molasses has dissolved.
• Add the liquid mixture to the flour mixture and mix until dough starts to form and no dry flour remains. If kneading with a stand mixer, do it on low speed for 6 minutes. If doing it by hand, knead for about 10 minutes. In the end, dough will be smooth and elastic.
• Cover the dough with plastic wrap or a damp towel and let rise for one hour or until doubled in size.
• After the first rise, divide the dough into 8 (large), 12 (medium) or 18 (small) pieces. Shape each one into a ball by stretching dough over itself and pinching the edges together, and place them into a lined baking dish.
• Cover and let the rolls rise for 40 minutes to 1 hour.
• Preheat oven to 350 °F and place a rack on lower-middle position.
• Mix the remaining butter with 1 teaspoon of molasses and use it to brush gently your rolls. If you prefer, use only half the mixture before baking, and brush the whole wheat rolls with the remaining half after baked.
• Bake for 25 to 30 minutes, until rolls are golden brown on top.
• Wait 10 minutes before serving.

WHOLE WHEAT ROLLS

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and 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 dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

WHOLE WHEAT BREAKFAST ROLLS (A B M)

Steps:

• Bring the water to a boil. Pour over the cornmeal, stir well, and let sit for 10 minutes.
• Add the cornmeal mixture to the bread machine pan.
• Mix the 2 flours together (I do this with a whisk to get them nicely integrated).
• Add the dough ingredients to the bread machine pan in the order indicated by the manufacturer.
• Process on the 1 1/2 lb dough cycle.
• Remove the dough from the machine and knead in the rolled oats and raisins.
• Form the dough into a tight ball and let it rest for 10 minutes.
• With a bench scraper, divide the dough into 16 pieces. Form each piece into a ball.
• Place the balls on a cookie sheet covered w/ parchment paper. Cover them with plastic wrap and let them rise until doubled (normally ~30 minutes). Preheat the oven to 400°F while they're rising.
• Bake for 15-20 minutes.
• Cool on a wire rack.

WHOLE WHEAT BREAD (A B M)

Steps:

• Add all ingredients to your bread machine in the order recommended by its manufacturer.
• Use the whole wheat setting if available.