Whole Wheat Hot Roll Mix Food

WHOLE-WHEAT HOT ROLL MIX

Steps:

• In a large bowl, combine the flours, salt and milk powder; stir with a wire whisk until evenly distributed.
• Measure the brown sugar and press through a coarse sieve.
• Stir either the brown sugar or granulated sugar into the flour mixture.
• Pour mix into an 18 cup container with a tight-fitting lid; label and date contents.
• Store in freezer for up to 6 months.

WHOLE-WHEAT CINNAMON ROLLS

Steps:

• In a large bowl, stir the yeast into the warm water and allow to stand for 5 minutes or until frothy.
• Stir in eggs and butter; beat in 5 cups of hot roll mix; let rest 2 minutes.
• Add enough of the remaining mix to make a soft dough, turn out onto a lightly floured surface and knead until smooth, 7 to 10 minutes.
• Clean and grease bowl, place dough in bowl, turning to grease all sides.
• Cover with a damp towel, let rise in a warm place until doubled in bulk.
• Prepare the Cinnamon Butter by melting the butter in a small saucepan. Stir in cinnamon, brown sugar, raisins and nuts; continue stirring until sugar dissolves. Remove from heat and set aside.
• Prepare the Caramel Topping by combining the whipping cream, brown sugar and nuts in a small bowl; set aside.
• Punch down dough and let rest for 10 minutes; on lightly floured surface, roll out dough to a 20 inch x 12 inch rectangle, about 1 inch thick.
• Spread with Cinnamon Butter; roll up jelly-roll fashion; using a sharp knife, cut dough into twenty 1 inch slices.
• Spread Caramel Topping evenly in a 15 inch x 10 inch baking sheet with raised sides; arrange slices on topping, cut-side down; cover with a damp towel and let rise in a warm place until doubled.
• Preheat oven to 375 degrees, bake rolls 20 to 25 minutes until golden brown.
• Cool on a rack for 5 minutes, invert rolls and pan onto a large platter; remove pan.
• Serve warm.

HOT ROLL MIX

Steps:

• Combine all ingredients in a large bowl. Stir together to distribute evenly. Pat in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups of Hot Roll Mix.

FRENCH BREAD

Steps:

• In a large bowl, stir the yeast into lukewarm water and allow to rest for 5 minutes; stir in beaten egg.
• Add 2 1/2 cups of whole-wheat hot roll mix until blended; let rest 2 minutes.
• Stir in enough of the remaining mix to make a soft dough; knead until smooth, 7 to 10 minutes.
• Clean and oil bowl, place dough in bowl, turning to oil all sides.
• Cover with a damp towel and allow to rise in a warm place until doubled in bulk, about 1 hour.
• Grease a baking sheet, sprinkle with cornmeal and set aside.
• Punch down the dough and on a lightly floured surface roll into a 10 inch x 3 inch rectangle.
• Roll up firmly jelly-roll fashion, starting with one long side; pinch to seal edges.
• Place the rolled loaf on prepared baking sheet, seam-side down.
• Make 5 diagonal slashes across top of loaf; brush with water.
• Let rise until almost doubled in bulk.
• Preheat oven to 375 degrees; brush loaf with water again and sprinkle with sesame seeds if desired.
• Place a baking pan on lower shelf of oven, pour 1 inch warm water in pan, place the loaf on center rack and bake for 30 to 35 minutes or until golden brown.
• Brush with melted butter; cool on wire rack.

WHOLE WHEAT DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 4 pieces. Shape each into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 11-15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm.