This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. It is a little more work than most bread recipes, but I like that I can make these, partially bake, and then finish baking the rolls anytime I need them.
| Prep Time: | 30m |
| Cook Time: | 15m |
| Ready in: | 3h 5m |
| Yield: | 2 dozen |
| Ingredients | |
| 2 (.25 ounce) packages active dry yeast 1 3/4 cups warm water (110 degrees F/45 degrees C) 1/2 cup white sugar 1 teaspoon salt 1/4 cup butter, melted and cooled 1 egg, beaten 2 1/4 cups whole wheat flour 2 1/2 cups all-purpose flour 1/4 cup butter, melted | |
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
- Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
- Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
| Nutrition Information Servings Per Recipe: 24 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 140 cal | Total Fat: | 4.4 g | Cholesterol: | 19 mg | |||
| Sodium: | 140 mg | Carbohydrates: | 22.5 g | Fiber: | 1.8 g | |||
| Protein: | 3.4 g | |||||||
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