I mean it. These are seriously
seriously delicious. And easy. And quick too (I mean quick, as far as homemade bread goes). These are done, start to finish, in under two hours. You have to try these. Really, you just
have to. They are perfect for holidays, or any time really.
Homemade bread for everyone!
Also, for these I used a mix of whole wheat and all purpose flours. You can use whatever floats your boat.
Also, also, this makes a
ton. Halve the recipe if you need to.
Also, also, also, I just discovered the most
amazing local Italian deli/grocery. I am in looooove with this place. And my hair and clothes now smell like I have been rolling around in a huge wheel of parmesan. But I don't hate it. I just want some cheese.
I adapted this recipe from King Arthur. Those people are bread geniuses.
Wheat Dinner Rolls
Makes 24 big rolls
145 cals / 2g fat / 26g carbs / 5g protein
1/2 cup warm water
2 cups milk
1/4 cup sugar
1 1/2 TB salt
3 TB active dry yeast
4 cups whole wheat flour
2-3 cups all purpose flour
1. Heat milk, water, and butter together until warm and butter is just melted. Make sure milk is warm to the touch (like a nice warm bath temp) but not scalding hot, and add to the bowl of your stand mixer (or just a large bowl). Stir in the sugar and salt. Sprinkle the yeast over the top and let sit until foamy, about 10 minutes.
2. Add 4 cups whole wheat flour and 1 cup all purpose flour and stir by hand with a spoon until it forms a shaggy/spongey dough. Start mixing with with the dough hook on the mixer (or keep stirring by hand), adding 1/2 cup flour at a time, until dough forms a smooth elasticy ball. Continue to knead with the hook for 4-5 minutes (10-15 min by hand).
3. Spray a large bowl with cooking spray and place dough in bowl. Spray top of dough and cover with plastic wrap. Set in a warm place to rise, 20-25 minutes, until dough is puffy and nearly doubled.
4. Gently punch down the dough and turn out onto a lightly floured surface. Pat into a rectangle and cut horizontally into 4 rows, then vertically into 6 columns to end up with 24 total pieces. Grease a large baking sheet (or 2 smaller sheets or 2 13x9 pans). Roll each piece of dough into a ball and space evenly on the pan. Cover with plastic wrap and let rise for 20-25 minutes.
5. Bake at 350 until golden brown, about 25 minutes.
I mean it. These are seriously
seriously delicious. And easy. And quick too (I mean quick, as far as homemade bread goes). These are done, start to finish, in under two hours. You have to try these. Really, you just
have to. They are perfect for holidays, or any time really.
Homemade bread for everyone!
Also, for these I used a mix of whole wheat and all purpose flours. You can use whatever floats your boat.
Also, also, this makes a
ton. Halve the recipe if you need to.
Also, also, also, I just discovered the most
amazing local Italian deli/grocery. I am in looooove with this place. And my hair and clothes now smell like I have been rolling around in a huge wheel of parmesan. But I don't hate it. I just want some cheese.
I adapted this recipe from King Arthur. Those people are bread geniuses.
Wheat Dinner Rolls
Makes 24 big rolls
145 cals / 2g fat / 26g carbs / 5g protein
1/2 cup warm water
2 cups milk
1/4 cup sugar
1 1/2 TB salt
3 TB active dry yeast
4 cups whole wheat flour
2-3 cups all purpose flour
1. Heat milk, water, and butter together until warm and butter is just melted. Make sure milk is warm to the touch (like a nice warm bath temp) but not scalding hot, and add to the bowl of your stand mixer (or just a large bowl). Stir in the sugar and salt. Sprinkle the yeast over the top and let sit until foamy, about 10 minutes.
2. Add 4 cups whole wheat flour and 1 cup all purpose flour and stir by hand with a spoon until it forms a shaggy/spongey dough. Start mixing with with the dough hook on the mixer (or keep stirring by hand), adding 1/2 cup flour at a time, until dough forms a smooth elasticy ball. Continue to knead with the hook for 4-5 minutes (10-15 min by hand).
3. Spray a large bowl with cooking spray and place dough in bowl. Spray top of dough and cover with plastic wrap. Set in a warm place to rise, 20-25 minutes, until dough is puffy and nearly doubled.
4. Gently punch down the dough and turn out onto a lightly floured surface. Pat into a rectangle and cut horizontally into 4 rows, then vertically into 6 columns to end up with 24 total pieces. Grease a large baking sheet (or 2 smaller sheets or 2 13x9 pans). Roll each piece of dough into a ball and space evenly on the pan. Cover with plastic wrap and let rise for 20-25 minutes.
5. Bake at 350 until golden brown, about 25 minutes.
Hey Ashli, do you think I could a whole batch of these, bake them, freeze individually, and just thaw/warm in the microwave as needed? I make bread all the time, but have never made rolls, would be perfect though for breakfast or dinner to have just a couple of rolls warm out of the oven (microwave ;-)
ReplyDeleteOr could I freeze the dough and bake as needed, as you do with the scones?
What do you think?
it should say "do you think I could MAKE a whole batch of these", of course ;-)
DeleteHi Klaudia! Yes, you can definitely freeze these. You have two options: go through the first rise, then shape them into balls and freeze. Once frozen you can keep them in a bag in the freezer. You would just need to thaw out the dough, then let it rise the second time and bake. Or, you could go through the whole process, and bake them, but only bake for 1/2 the time, then let cool, freeze. Once frozen you can let the partially baked rolls come to room temp and finish baking them, or you can even bake them frozen, just for a little longer.
Deleteperfect, will do that, thanks!
ReplyDelete