SEEDED MOLASSES WHOLE-WHEAT DINNER ROLLS
Dinner rolls don't have to be white and fluffy. These flavorful brown-bread rolls are chock full of a variety of tasty seeds and are sweetened with a touch of molasses. The dough resembles a whole-wheat challah, with a crisp crust and a light texture.
Provided by David Tanis
Categories breads, side dish
Time 3h
Yield About 30 rolls
Number Of Ingredients 20
Steps:
- Make the sponge: Put molasses, yeast and water in a large mixing bowl (or the bowl of a stand mixer) and stir to dissolve. Whisk in bread flour to obtain a batterlike consistency. Cover bowl with plastic wrap and leave at room temperature until mixture looks active, about 30 minutes.
- Meanwhile, soak the larger seeds for the dough: Put flax, millet, sunflower and pepita seeds in a small bowl and cover with boiling water. Leave to soak for 30 minutes, then drain. Rinse with cool water and drain well, then stir soaked seeds into the sponge mixture.
- Add eggs, olive oil, spelt flour, whole-wheat flour and salt. Mix well with a wooden spoon until dough comes together in a shaggy mass. Turn out onto a lightly floured work surface and knead for 5 minutes or so, until dough forms smooth ball. (Use only enough flour to help with kneading; dough will be a bit sticky.) Alternatively, use the dough hook of a stand mixer to knead the dough for 4 to 5 minutes, until smooth.
- Transfer dough to a large zip-top plastic storage bag and refrigerate overnight for a slow, cool rise. (If you wish to skip this step, leave dough to rise in the bowl covered with plastic wrap until doubled, about 1 hour; see note.)
- Heat oven to 375 degrees. Put risen dough on a lightly floured work surface. Cut dough into 3-ounce/85-gram pieces. Form each piece into a tight ball. Place 2 inches apart on a parchment-lined baking sheet. Cover dough balls loosely with a large piece of plastic wrap and place baking sheet in a warm spot until balls have doubled, about 1 hour.
- Uncover and paint tops of balls lightly with beaten egg. Mix together caraway, cumin, sesame, nigella and anise seeds. Sprinkle seed mixture over each ball, then sprinkle with sea salt, if using.
- Bake for 15 to 20 minutes, or until nicely browned. Cool on a rack.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 1 gram, TransFat 0 grams
WHOLE WHEAT ROLLS
These rolls rise high and are a light, fluffy and slightly sweet accompaniment to any meal.-Jennifer Martin, East Sebago, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 196 calories, Fat 5g fat, Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 34g carbohydrate, Fiber 5g protein.
HOMEMADE WHOLE WHEAT ROLLS
Our family has come to expect my husband's grandma to make these rolls for every gathering. With their simple down-home flavor, they're great for sandwiches or just topped with butter. -Kerry Luce, Woodstock, Vermont
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine 1/2 cup all-purpose flour, whole wheat flour, sugar, yeast and salt. In a saucepan, heat milk, oil and molasses to 120°-130°. Add to dry ingredients. Add eggs; beat on low speed until moistened. Beat on medium for 3 minutes. Stir in enough remaining all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 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. Divide in half; shape each portion into 12 balls. Place 1 in. apart into two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 45 minutes. Beat egg white and water until foamy; lightly brush over dough. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 20-25 minutes or until golden brown.
Nutrition Facts :
WHOLE WHEAT SEED ROLLS
I combined the parts I liked of two different recipes to make this one. It's delicious just warm with butter, but it also tastes great with honey drizzled over it. I like to make it as rolls to take in my lunch along with salad, but you could also just do it as a 2 lb. loaf in the bread machine
Provided by Salamanders Scribe
Categories Breads
Time 2h20m
Yield 15 rolls, 15 serving(s)
Number Of Ingredients 11
Steps:
- Place water, butter, honey, salt and vinegar in pan for automatic bread machine.
- Measure 2 tablespoons gluten into bottom of dry measuring cup.
- Add flour to measuring cup and measure 4 cups into pan.
- Add seeds on top of flour.
- Make a well with your finger in the dry ingredients and add the yeast.
- Set bread machine for dough cycle and press the start button.
- When cycle is complete, separate dough into 15 pieces; roll into balls and place into greased 9 x 13 pan.
- Allow to rise 1 hour or until doubled.
- Bake at 375 for 20 minutes or until browned on top.
Nutrition Facts : Calories 189.3, Fat 6.5, SaturatedFat 2.4, Cholesterol 8.1, Sodium 180.9, Carbohydrate 29.8, Fiber 5.4, Sugar 4.9, Protein 5.8
WHOLE WHEAT-RYE ROLLS
These classic wheatrolls get a generous brushing of butterafter theybake, which allows a sprinklingof sea salt to adhere.
Provided by Martha Stewart
Yield Makes 1 dozen
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper; set aside. Butter a large bowl; set aside. Put yeast, warm water, sugar, egg, and 3 tablespoons butter in the bowl of an electric mixer fitted with the dough hook. Mix on medium speed 1 minute.
- Reduce mixer speed to low. Mix in salt, flours, and caraway seeds. Raise speed to medium-high, and beat until dough comes together, about 10 minutes. Turn out dough onto a lightly floured work surface. Knead until smooth, 15 to 20 minutes, then transfer to buttered bowl. Cover dough with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
- Using a butter knife, cut dough into 12 equal pieces. Roll into balls, and space 1 1/2 inches apart on prepared baking sheet. Cover dough with buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 350 degrees. Using a sharp knife, cut an X in the top of each roll. Bake rolls until golden brown, about 35 minutes. Transfer rolls to a wire rack set over a baking sheet, and brush with remaining 3 tablespoons butter. Sprinkle tops with sea salt. Serve.
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- Combine all seeds; set aside. In a mixing bowl dissolve yeast in warm water. Add sugar, salt, shortening, eggs and whole-wheat flour. Beat until smooth. Stir in all-purpose flour to form a soft dough; add the extra ½ cup if dough is very sticky.
- Mix until dough is smooth and elastic, about 5 min; or knead by hand 6 to 8 min. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 hr.
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