WHOLE WHEAT BREAKFAST ROLLS
Made with molasses, half whole wheat half all-purpose flour, these whole wheat rolls are soft, flavorful and a great addition for your recipe book.
Provided by Milk and Pop
Categories Bread
Time 2h40m
Number Of Ingredients 8
Steps:
- Add whole-wheat and all-purpose flour, salt and yeast in a large bowl (or the bowl of your stand mixer). Whisk to combine.
- Whisk lukewarm milk with molasses, 2 tablespoons of melted butter and egg until molasses has dissolved.
- Add the liquid mixture to the flour mixture and mix until dough starts to form and no dry flour remains. If kneading with a stand mixer, do it on low speed for 6 minutes. If doing it by hand, knead for about 10 minutes. In the end, dough will be smooth and elastic.
- Cover the dough with plastic wrap or a damp towel and let rise for one hour or until doubled in size.
- After the first rise, divide the dough into 8 (large), 12 (medium) or 18 (small) pieces. Shape each one into a ball by stretching dough over itself and pinching the edges together, and place them into a lined baking dish.
- Cover and let the rolls rise for 40 minutes to 1 hour.
- Preheat oven to 350 °F and place a rack on lower-middle position.
- Mix the remaining butter with 1 teaspoon of molasses and use it to brush gently your rolls. If you prefer, use only half the mixture before baking, and brush the whole wheat rolls with the remaining half after baked.
- Bake for 25 to 30 minutes, until rolls are golden brown on top.
- Wait 10 minutes before serving.
Nutrition Facts : Calories 177 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize medium, Sodium 322 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
WHOLE WHEAT BREAKFAST ROLLS (A B M)
I don't normally have a lot of time for breakfast in the morning. I'm also trying to move towards eating more whole grains. This recipe is my own creation to fill those needs, loosely based on some recipes I looked at for both oatmeal and anadama bread in the bread machine. I get 16 rolls out of this. They're pretty dense and filling. One of my best friends tried these, and her comment was "This is really good. But it tastes so HEALTHY." Exactly what I was trying to accomplish. These are great with some peanut butter and fruit jam for breakfast on-the-go.
Provided by dividend
Categories Yeast Breads
Time 3h10m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 12
Steps:
- Bring the water to a boil. Pour over the cornmeal, stir well, and let sit for 10 minutes.
- Add the cornmeal mixture to the bread machine pan.
- Mix the 2 flours together (I do this with a whisk to get them nicely integrated).
- Add the dough ingredients to the bread machine pan in the order indicated by the manufacturer.
- Process on the 1 1/2 lb dough cycle.
- Remove the dough from the machine and knead in the rolled oats and raisins.
- Form the dough into a tight ball and let it rest for 10 minutes.
- With a bench scraper, divide the dough into 16 pieces. Form each piece into a ball.
- Place the balls on a cookie sheet covered w/ parchment paper. Cover them with plastic wrap and let them rise until doubled (normally ~30 minutes). Preheat the oven to 400°F while they're rising.
- Bake for 15-20 minutes.
- Cool on a wire rack.
Nutrition Facts : Calories 233, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.2, Sodium 232.1, Carbohydrate 46.8, Fiber 3, Sugar 7.8, Protein 6.8
WHOLE WHEAT ROLLS
These rolls rise high and are a light, fluffy and slightly sweet accompaniment to any meal.-Jennifer Martin, East Sebago, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 196 calories, Fat 5g fat, Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 34g carbohydrate, Fiber 5g protein.
WHOLE WHEAT BREAD (A B M)
Based on a recipe from BH&G's book, Bread Machine Bounty. This is very simple to throw into your bread machine with delicious results. The default measurements are for the 1 pound loaf; I've listed the measurements for a 1 1/2 pound loaf in parentheses. When I make this, I make the 1 1/2 pound loaf and have had to add an additional 2 tablespoons of milk during the kneading cycle. I also use buttermilk when I have it on hand.
Provided by mersaydees
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Add all ingredients to your bread machine in the order recommended by its manufacturer.
- Use the whole wheat setting if available.
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