Alright you guys, so far, so good on the no meat on Fridays front. Obviously, I am not posting meat recipes on Fridays also because...well that just seems like it's breaking the rules for some reason. Anyway, today I've got like bread for you. But it's like healthy bread.
It's rare to find a decent, 100% whole wheat, bread recipe. These rolls drew me in because of the promise of softness. And these rolls are soft. And they are nice. Michael was quite fond of them. I used them to make breadcrumbs for some things, which was great. But...for me, I just couldn't take all the wheaty flavor. Like I said, however, Michael did like them. He was raised with whole wheat bread whereas I probably never had any until I was like...20. So...take all that into consideration. You probably will like them. You'll especially love that you can feel all good about yourself when eating them.
I suggest honey and butter on these babies. Possibly even jam.
They're good for breakfast as well as with your dinner.
And since you ate these, you can then have some crazy decadent dessert, right?
Soft 100% Whole Wheat Rolls
From An Oregan Cottage
From An Oregan Cottage
Makes 24 rolls
- 2 tbsp. (or 2 packets) active dry yeast
- 1/2 cup warm water
- 1/2 cup butter, softened
- 1/4 cup honey
- 3 eggs
- 1 cup milk or buttermilk
- 4 and 1/2-5 cups whole wheat flour
- 1 and 1/2 tsp. salt
- In a glass measuring cup, dissolve yeast in the 1/2 cup warm water.
- In a large bowl (or stand mixer with paddle attachment) cream the butter and honey together. Mix in the eggs, scraping down the sides, then add the milk and the yeast mixture.
- Mix in 4 and 1/2 cups flour and the salt until combined. Using a dough hook, or your hands, knead the dough until just no longer tacky-adding a tablespoon or 2 of flour as needed. It will still be sticky, but you want to be able to poke it and have your finger come away clean.
- Cover bowl and allow ball of dough to rise in a warm place (if it's cold in your kitchen, place in a slightly warmed, but not hot, oven) for an hour.
- Turn dough onto a floured surface (a floured towel works great) and knead a few times. Rest 3 minutes.
- Divide dough into 24 equal pieces (I patted into a rectangle and cut into 24 equal pieces), shaping each into a ball. Place in a buttered 9 x 13 baking dish, with the pieces touching. Cover and rise in a warm place for another hour.
- Preheat oven to 350 degrees and bake rolls for 20-25 minutes, until golden brown.