Sunday, May 2, 2010

No knead whole wheat rolls

I also tried this roll recipe from the same taste of home Healthy cooking magazine.  They were also well liked by the family.  (Although DH only gives them a 3.) They were a wheat white dough with some Italian seasoning mixed in.  I thought it was interesting tehat they were sweetened by both honey and molasses.  The best thing about these rolls was that they were really quick for rolls.  Only 30 minutes on the first rise and 10-12 on the second rise.  (I accidentally left mine a little longer on the second rise and they ended up pretty large, but still good.)  This recipe had you save some dough and then add it on top.  No idea what the purpose of that was.  In their picture it made for a strange shaped roll.  I can't imagine wanting to do that with a dough as sticky as this was, and I didn't like the shape of those rolls that way.  Here is what I did.

  • 1 package active dry yeast (I used 1 Tablespoon -or just shy of it.)
  • 1 1/4 cups warm water
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 Tablespoons butter, softened
  • 1 Tablespoon honey
  • 1 Tablespoon molasses
  • 1 teaspoon sale
  • 1 teaspoon Italian seasoning
  1. In a large bowl, dissolve yeast in warm water.  Add remaining ingredients and beat on medium speed for 3 minutes.  Cover and let rise for 30 minutes.
  2. Grease a muffin tin.  Stir dough down.  Divide amoung the 12 cups in the muffin tin.  Cover and let rise until double.  (10 minutes)
  3. Bake at 375 for 10-15 minutes or until golden brown. (took closer to 15 for me.)   Cool for 1 minute before moving to a wire rack.

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