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Whole Wheat Breakfast Rolls

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Ingredients
  Sugar 1 Teaspoon
  Warm water 250 Milliliter (1 Cup 110°F, 43°C)
  Active dry yeast 2 Tablespoon (Package)
  Whole wheat flour 500 Gram (3 1/3 Cup)
  Salt 1⁄2 Teaspoon
  Oil 3 Tablespoon
  Flour 1 Tablespoon
Directions

Stir sugar into warm water and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Put flour and salt into a large bowl.
Stir oil into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough 5 to 10 minutes until smooth and elastic.
Cover and let rise in a warm place 30 minutes.
Grease a baking sheet.
Knead risen dough lightly with floured hands; divide dough into 16 equal pieces.
Roll each piece into a ball.
Sprinkle with a little additional flour; place on baking sheet.
Let stand in a warm place 15 minutes.
Preheat oven to 450°F (230°C).
Bake 15 to 20 minutes or until rolls sound hollow when tapped on undersides.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

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