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Whole Wheat Roll Menagerie

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Ingredients
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1 Cup (16 tbs) (About 110°)
  Molasses 2 Tablespoon
  Salad oil 1 Tablespoon
  Salt 1 Teaspoon
  Wheat germ 1⁄4 Cup (4 tbs)
  Whole wheat flour 1 3⁄4 Cup (28 tbs), unsifted
  All-purpose flour 1 1⁄2 Cup (24 tbs), unsifted
  Egg yolk 1 , mixed
  Water 2 Teaspoon
Directions

In a large bowl, dissolve yeast in water.
Add molasses, oil, salt, wheat germ, and whole wheat flour.
Beat well to blend.
Gradually beat in about 1 cup of the all-purpose flour to make a stiff dough.
Turn dough out onto floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down, knead briefly to release air, then divide into 7 pieces.
Form each on a very lightly floured board, creating animal shapes; keep unshaped dough lightly covered.
Place rolls about 2 inches apart on well-greased baking sheets.
Cover lightly and let rise in a warm place until puffy (about 25 to 30 minutes).
It's easier if you let the first 2 or 3 rolls rise while you shape the others; then bake in batches.
Before baking, brush each roll lightly with the yolk-water mixture.
Bake in a 400° oven for about 15 to 20 minutes or until nicely browned.
Cool on racks.
Makes 7 rolls.

Recipe Summary

Course: 
Side Dish
Method: 
Baked

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