Homemade Wheat Bread Rolls
Bread runs in the family. My mom is a bread-making machine (who owns two machines) and is always trying out new recipes — whether it’s her mild-flavored & moist cottage cheese loaf, wheat/white flour mix or a hearty, herb-infused bread. I got started young, making the recipe below. Even though I’ve made this recipe countless times, I forgot how temperamental yeast can be! I’m not sure if it was the density of the wheat flour or the lack of enough heat, the bread just didn’t rise as dramatically as I expected. Have I lost my baker’s touch?
Nevertheless, our end result was twenty, perfectly browned rolls with crispy crusts and melt-in-your-mouth centers. If anyone can help me with my bread rising troubles, I’d love get some tips!
Homemade Wheat Bread Rolls (Adapted from the Better Home and Gardens New Cookbook)
3 Cups Wheat Flour
2 3/4 Cups White Flour (note: only use as much of the white flour as needed)
1 Package of Yeast
2 1/4 Cups Skim Milk
2 Tbsp. Sugar
1 Tbsp. Butter
1 1/2 Tsp. Salt
Combine the wheat flour with the yeast in your mixing bowl and set aside. In a saucepan over medium heat, stir the milk, sugar, butter and salt until the butter almost melts. It’s important to not overheat the liquid mixture as doing so might kill the yeast. Once the butter is almost melted, combine with the wheat mixture and blend at a medium speed until the wheat flour is completely incorporated. Switch to a higher speed and add as much white flour as you can. Knead dough on a floured surface for approximately 5-8 minutes, or until the dough becomes moderately stiff. Shape the dough into a ball, place in a greased bowl (we used butter) and set in a warm place for about an hour.
*To allow the yeast to activate and expand, we placed our greased bowl in a bigger bowl filled with warm water. After approximately 30 minutes, I checked on the temperature of the water added more warm water to keep a constant warmth.
After about an hour, your ball of dough should have doubled in size. Now the fun part. Punch the dough down and turn onto a floured surface. Through patting and pinching, shape your dough into bread rolls roughly the size of small tennis balls and place dough balls in a greased tin (again, we used butter). We used 9 inch cake tins as they were on hand, but any tin should suffice. After you finish creating the rolls, set aside for another 20 minutes, or until the dough rises significantly. (The recipe states that the dough should double in size … ours did not). Bake at 375 degrees for approximately 25-30 minutes or until sound hollow when you tap on the crust.
Makes 20 bread rolls.
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