Whole Wheat Breakfast Rolls A B M Food

WHOLE WHEAT BREAKFAST ROLLS

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.

WHOLE WHEAT BREAKFAST ROLLS (A B M)

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.

WHOLE WHEAT RYE ROLLS

Steps:

• Line a cookie sheet with parchment paper and set aside.
• Butter a large bowl and set aside.
• In a large bowl combine yeast, water, sugar, egg and 3 tablespoons butter and mix on medium speed using a dough hook for one minute.
• Reduce mixer to low and add salt, flours and caraway seeds. Increase speed to med high and beat until dough comes together (10 minutes).
• Turn dough onto a lightly floured board and knead until smooth.
• Transfer dough to buttered bowl and turn to grease all sides and then cover with plastic wrap and/or a towel. Let rise in a warm place until double (1 hour).
• Turn dough onto floured board and cut into 12 equal pieces and then roll pieces into balls.
• Place balls on prepared cookie sheet and let rise for one hour.
• Preheat oven to 350°F.
• Cut an "x" in the top of each roll.
• Bake for 30-40 minutes or until golden.
• Transfer rolls to cooling rack and brush each roll with 3 tablespoons melted butter and then sprinkle with salt.

100% WHOLE WHEAT ROLLS

Steps:

• Dissolve yeast in water and honey for about 5 minutes.
• Combine honey, olive oil, eggs, and salt in a large mixing bowl.
• Slowly add Flour and knead until it loosens from sides of the bowl.
• Place in large oiled bowl, cover and let rise until about double. About one hour, be sure it is in a warm place.
• Punch down and remove Dough.
• Shape dough into rolls about 2 inch in diameter.
• Place on an oiled or non stick baking sheet, cover and let rise for 30 minutes.
• Pre-heat oven to 375 degrees.
• Bake at about 375 degrees for about 20 minutes or until browned.