Monday, May 27, 2013

Light Wheat Rolls

When my great-aunt Arlene died, I got a cookbook that was hers, called Home Cookin'  This is a recipe from that book.  Do NOT make this recipe unless you have ALOT of time.  This is not something to start making at dinner time.

Makes about 2 dozen

2 packages of dry yeast
1/2 cup sugar
1 tsp. salt
1 3/4 cup warm water
1/4 cup butter-melted and cooled. 
1 egg, slightly beaten  in
2 1/4 cup whole wheat
2 1/4 cup-2 3/4 cup all-purpose flour  (IF I make these again, I will probably use all white wheat flour, instead of mixing 2 kinds)

melted butter for on top

Dissolve yeast in warm water in a large mixing bowl; add sugar and salt to the yeast mixture.  Add butter, egg, and whole wheat flour to yeast mixture and stir well.  Graduall stir in enough all-purpose flour to make a soft dough.  Turn dough on a well floured surface and knead until smooth and elastic, about 5 minutes.

Place in a well-greased bowl, turning to grease top.  Cover and let rise in warm place, free from drafts, for one hour, or until doubled in size.  Punch dough down; cover and let rise in a warm place until doubled in size again.  Punch down dough and divide into 2 equal portions.

Roll each portion into a 14x16 inch rectangle.  Cut dough into 12 strips. 

Brush strips with melted butter.  Add seasoning/grated cheese if you would like to.  I did some plain and some with seasoning and the plain ones were pretty bland.  I also added sugar and cinnamon to a few for dessert. 

Roll each strip into a spiral; place in a well greased muffin pan.  Repeat process with remaining dough.  Brush tops with melted butter.  Let rise, uncovered, in a warm place for 40 minutes, or until doubled in size.  I had a few extra pieces so I did some mini rolls.

Bake 400 deg, for 12-15 mins.  Brush again with melted butter. 

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