Whole Wheat Potato Bread Or Rolls Food

BREAD MACHINE WHOLE WHEAT ROLLS

Steps:

• Place the ingredients into the bread baking pan as recommended by your bread machine's manual. Use the DOUGH cycle setting.
• To hand shape the roll, once the dough cycle is complete remove the dough to a lightly floured cutting board. Divide the dough into 12 equal pieces and shape into balls. Place the rolls into greased muffin tins, brush lightly with melted butter or butter substitute. Cover with a piece of wax paper and a clean cloth and let rise in a warm place for about 15-20 minutes.
• Bake the rolls at 375°F for 15-20 minutes.
• Refrigerate leftovers.
• *NOTE: Here's a trick to measure the honey and molasses easily. By measuring the oil first, the oil coats the measuring utensil. Then when you measure out the honey and molasses the two ingredients slide off easily into the bread machine pan.

HEAVENLY WHOLE WHEAT POTATO BREAD (BREAD MACHINE)

Steps:

• Place all ingredients into the bread machine in the order listed or as suggested by the manufacturer.
• Set the bread machine on the following settings: "basic" bread; "light" crust;
• "1-1/2 pound" loaf size.
• NOTE: This bread can be made with the "delay" timer setting.

WHOLE WHEAT ROLLS

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.

OATMEAL WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
• Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

WHOLE WHEAT POTATO ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, oil, eggs, potato flakes, salt, yeast mixture, all-purpose flour and 2-1/2 cups whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Brush tops with melted butter; if desired, sprinkle with oats. Bake 9-11 minutes or until lightly browned. Serve warm.

CLARE'S WHOLE WHEAT POTATO BREAD

Steps:

• In a large bowl, mix the all-purpose flour, potato flakes, salt, and yeast. In a separate bowl, mix the water, milk, margarine, honey, and eggs. Beat the liquid mixture into the dry ingredients. Gradually mix in whole wheat flour until evenly moist. Knead 5 minutes. Place in a greased bowl, cover with a clean kitchen towel, and allow to rise until doubled in size, about 1 hour.
• Grease two 5x9 inch loaf pans. Punch down dough, shape into loaves, and place in the pans. Allow to rise in pans 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Bake loaves 35 minutes, until lightly browned and hollow sounding when tapped.

WHOLE WHEAT DINNER ROLLS

Steps:

• Bring 3/4 cup whole milk and 3/4 cup water to simmer in small saucepan. Remove from heat. Add butter; stir until melted. Attach instant-read thermometer to inside of pan; let milk cool until thermometer registers 120°F to 130°F.
• Meanwhile, combine 3 cups flour, potato flakes, dry milk powder, sugar, yeast, and salt in large bowl; whisk to blend. Add warm milk mixture. Stir to blend; mix in egg yolk. Knead mixture in bowl until dough comes together (dough will be sticky). Turn out onto floured work surface and knead until very smooth, elastic, and no longer sticky, adding more flour by tablespoonfuls as needed, about 8 minutes. Place dough in buttered bowl; turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 to 1 1/2 hours.
• Butter 13x9x2-inch metal baking pan or small baking sheet. Turn dough out onto floured work surface and divide in half. Knead each piece lightly until smooth. Cut each dough half into 8 equal pieces. Roll each piece into almost smooth ball. Arrange dough rounds in 4 lengthwise and 4 crosswise rows in prepared pan, spacing about 3/4 to 1 inch apart (rolls will not fill pan). Cover shaped rolls with kitchen towel and let rise in warm draft-free area until rolls have almost doubled in volume and have expanded enough to touch each other, about 1 hour 15 minutes.
• Position rack in center of oven and preheat to 350°F. Gently brush rolls with egg-white glaze, then sprinkle generously with oats. Bake dinner rolls until light golden brown, about 28 minutes. Let rolls cool in pan 5 minutes, then pull rolls apart and cool on rack at least 15 minutes.
• A LITTLE AHEAD: Can be made 8 hours ahead. Cool rolls completely, then wrap in foil and let stand at room temperature. Rewarm foil-wrapped rolls in 350°F oven about 10 minutes, if desired, or serve at room temperature.
• FURTHER AHEAD: Can be made and then frozen up to 2 weeks ahead. Wrap in foil, then place in resealable plastic bag.
• *White whole wheat flour is milled from 100 percent hard white wheat. It contains all of the germ and bran (and nutritional value) of regular whole wheat, but has a naturally lighter color and milder flavor. It's available at some supermarkets and specialty foods stores and from kingarthurflour.com.

WHOLE WHEAT & POTATO BREAD

Steps:

• In stand mixer or other large bowl, add whole wheat flour, potato flakes, buttermilk powder, yeast, sugar, and salt. Stir to combine.
• Add softened butter, water, and eggs. Attach dough hook to mixer and mix on low speed until moistened. Add enough flour to make a soft dough (dough should come away from sides and cling to hook when using a stand mixer). Add water or flour as needed. Knead at manufacturer recommended speed 7 to 8 minutes or until elastic.
• Transfer dough to lightly oiled bowl, or add oil to stand mixer dough and coat dough. Cover bowl with plastic wrap or cover and let rise in a warm area until double in bulk (1 to 1.5 hours).
• For loaf bread, divide dough in half and use your hand to flatten each piece into a 6 x 10 or 7 x 9 rectangle. Tightly roll up each piece and place in coated loaf pan. For sandwich rolls, divide dough into 16 pieces and shape as desired. Cover and let rise 30 to 60 minutes or until double in bulk.
• Preheat oven to 375°F (190°C) Bake loaf bread 40 minutes and rolls about 20 minutes or until browned. Internal temperature should be between 190° to 200°F (88° - 93°C). Remove from pan and cool loaf bread 30 to 60 minutes before slicing.

WHOLE WHEAT BREAD MACHINE RECIPE

Steps:

• Whisk together the flour, sugar, and salt in a small bowl.
• Place the ingredients into the pan of a 1 ½ to 2-pound bread machine in the order recommended by the manufacturer.
• Select the program for basic white bread. Press Start. When the cycle completes, remove the pan from the machine.
• Remove the bread from the pan, sometimes this requires a shake to get the bread out of the pan. Set the loaf on a wire rack to cool.
• Store, in a bread box, bread bag or well wrapped on the counter for 4 days, or freeze for up to 3 months.

WHOLE WHEAT SWEET POTATO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Place sweet potato on a microwave-safe plate and pierce skin 5 or 6 times. Cook in the microwave, rotating halfway through, until tender, 5 to 8 minutes. Cool until easily handled, about 5 minutes. Peel and mash in a small bowl.
• Mix whole wheat flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
• Whisk applesauce, eggs, and maple syrup together in a separate bowl. Mix in 1 cup mashed sweet potato.
• Pour applesauce mixture over flour mixture; stir to combine. Fold in walnuts. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 15 minutes; invert onto a wire rack and let cool completely, about 20 minutes.

WHOLE WHEAT POTATO BREAD (BREAD MACHINE)

Steps:

• Add the ingredients to the breadmaker in the order given or per your machine's instructions. Do not mix the ingredients, just layer them. Make a depression in the top of the flour to hold the yeast.
• Depending on how wet your mashed potatoes are, the recipe may take up to 1/8 cup less water. So, watch it carefully after it has been mixing for awhile and add more flour or water as needed. It should be a soft, formed ball that is not sticky.
• Use the whole wheat setting on your bread machine.
• Enjoy!

GRANDMA CORNISH'S WHOLE WHEAT POTATO BREAD

Steps:

• Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water.
• Boil one medium peeled potato in 2 cups water with 1 teaspoon salt. Mash the potato in a medium bowl, while reserving the water. Combine the mashed potato, potato water, 1/3 cup of sugar, shortening or oil, 1 tablespoon salt, and milk in a large bowl.
• Make sure the milk mixture is warm, and add the yeast. Stir in 15 cups of whole wheat flour.
• Turn dough out onto a lightly floured surface. Knead for about 10 minutes. Place in greased bowl, and turn to coat the surface. Cover with a damp cloth, and allow to rise until doubled. Rising time will be about 1 1/2 hours. Punch down, and knead again for 3 minutes. Place back in bowl, and allow to rise again until doubled. The second rising period should be about 1 hour. Punch down. Form 4 loaves, and place into 9 x 5 inch greased bread pans. Let dough rise again for 30 - 60 minutes.
• Bake at 325 degrees F (165 degrees C) for 1 hour.

WHOLE WHEAT BREAD ROLLS RECIPE | EGGLESS 100% WHOLE WHEAT DINNER ROLLS | WHOLE WHEAT DINNER ROLLS | HEALTHY INDIAN WHOLE WHEAT BREAD ROLLS |

Steps:

• For whole wheat bread rollsCombine the yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes.Combine the whole wheat flour, butter, salt, yeast-sugar mixture in a deep bowl and knead it into soft dough using approx. ¾ cup of warm water.Cover the dough with a damp muslin cloth and keep aside for 20 minutes.Grease a baking tray with oil and keep aside.Divide the dough into 8 equal portions and roll each portion into a ball and place it on the greased baking tray.Cover them with a damp muslin cloth and keep in a warm place for 45 minutes or till they rise well.Brush it with milk evenly.Bake the whole wheat bread rolls in a pre-heated oven at 200°c (400°f) for 20 minutes.Immediately brush the whole wheat bread rolls with melted butter, cool slightly and serve warm.
• To make the dough for whole wheat bread rolls recipe | eggless 100% whole wheat dinner rolls | whole wheat dinner rolls | healthy Indian whole wheat bread rolls | in a small bowl, take yeast. We are using instant dry yeast for the French bread rolls. It helps make bread rolls soft and tenderize the dough by absorbing some of the water and slowing down the formation of gluten strands. It feeds the yeast, resulting in a faster rise. It aids in the browning of the crust via caramelization. It acts as a preservative, keeping the bread rolls fresher for longer It does have some effect on the flavor of whole wheat bread rolls. Add the sugar. Instead of sugar, you can use honey or maple syrup to activate the yeast. Sugar has multiple roles in bread making : Add 2 tbsp of warm water in the bowl. Before pouring the water, dip your finger in water to check if it's lukewarm or no. Water that's too hot can damage or kill the yeast. Mix well. Cover it with a lid and keep aside for 10 minutes. The rising time will vary as per the climatic conditions. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); After 10 minutes, open the lid and you can see a frothy layer on top which indicates our yeast has been activated and is ready to use. If you don't see a creamy frothy layer then discard the yeast and start over again. For preparing the dough for Homemade whole wheat bread rolls, in a deep bowl take whole wheat flour. Take a big bowl as the dough will rise on resting and you would want to prevent it from overflowing. Add butter. Butter enriches the dough and makes softer & more tender bread rolls. Add salt. Add the yeast-sugar mixture. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Mix well and gradually add ¾ cup of warm water. Instead of water, you can make use of milk to make softer wheat bread rolls. The dough will be sticky but, don't worry just knead into a soft and pliable dough. As the dough is kneaded, it will continue to absorb some of the liquid and become less sticky so do not add too much flour or else you will get dense bread rolls. Shape the dough into a proper round using both your hands while tucking the edges at the bottom. Cover it with a damp muslin cloth and keep aside in a warm place for 20 minutes or till the dough increases in volume. If your kitchen is cold you can place your dough in the oven. After 20 minutes, you will notice the dough has risen and looks like this.
• To prepare whole wheat bread rolls, grease a baking tray with oil and keep aside. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Lightly punch down the dough and divide the French bread roll dough into 8 equal portions. The best way to ensure that your bread rolls are equal in size is to weigh them. Weigh the entire batch of dough using a kitchen scale and divide that weight by 8. This will give you your target weight for each bread roll. Take a portion of dough and stretch the top of the dough while pinching and sealing the bottom. Roll each portion into a ball between your palm and kitchen countertop till smooth. You can shape this dough in many different ways including knotted rolls, twisted rolls or even hot dog buns. Place it on the greased baking tray. Space the rolls about ½ to 1 inch apart so the bread rolls do not stick to each other after rising. Cover the bread rolls with a damp muslin cloth or plastic sheet fully but ensure it does not press them down and keep in a warm place for 45 minutes or till they rise well. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); After 45 minutes, the whole wheat bread rolls | eggless 100% whole wheat dinner rolls | whole wheat dinner rolls | healthy Indian whole wheat bread rolls | will have risen. Brush little milk evenly over each roll. Bake the homemade whole wheat flour dinner rolls in a pre-heated oven at 200°C (400°F) for 20 minutes or until lightly browned and cooked through. Do check once in between at 12-15 minutes, if they are starting to darken beyond what you prefer, place a piece of foil over the top and continue baking. Remove them from the oven. Immediately brush little butter/ oil and serve warm. You can enjoy these soft bread rolls with pasta or soup to make a complete meal. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); });
• Q. My Bread buns were not soft even after my dough raised perfectly, what do i do? Make sure you apply melted butter immediately after the buns come out of the oven. Also make sure you knead the dough well. Incomplete kneading can also make the buns hard. Q. My yeast did not froth. What do i do? Yeast needs warmth and food to activate. Make sure you use lukewarm water and sugar to activate it. Hot water will kill the yeast.

WHOLE WHEAT POTATO BREAD OR ROLLS

Steps:

• Mash or beat potatoes and water until smooth.
• Cool.
• Add 1 3/4 cup water to potato mixture.
• Add yeast, oil, salt and honey.
• Pour this mixture slowly into flour.
• Mix 5 to 7 min with electric mixer. Dough will be soft.
• Let rest 10 to 15 minute on greased surface.
• Punch down and shape into loaves or rolls.
• Let rise until double.
• Bake rolls 20 to 30 minutes at 400.
• Bake loaves of bread 35 to 45 minute.

WHOLE GRAIN POTATO DINNER ROLLS

Steps:

• Prep and Mixing
• Make sure you have at least 1/2 cup of mashed potatoes, whether leftover, made just for this bread, or pulled from a dish you plan to serve later.
• Whisk the dry ingredients (flour, yeast, salt) in a bowl.
• Heat the milk so it is warm enough to melt the butter. Add the honey, butter and mashed potatoes to the milk, allowing mixture to cool to under 95F.
• Combine the dry and wet ingredients until fully incorporated, and then knead by hand for 3-4 minutes. If you had thin mashed potatoes or thirsty flour, and your dough is stiff or sticky-wet, adjust the hydration with additional milk or flour.
• Place the dough in a lightly oiled bowl and cover it.
• First Rise
• Let the dough rise until it is about doubled, about 1 1/2 hours. (See the end of the instructions for sourdough timing.)
• Dividing and Shaping
• Divide the dough into 14 pieces if you're using two 9" round cakes pans, or 15 pieces if your using a 9x13" rectangular pan.
• Roll the dough into balls and place them in your lightly greased pan(s).
• Lightly brush the rolls with milk and cover.
• Final Proof and Baking
• Let the rolls rise for about 1 1/2 hours.
• Preheat your oven for about 20 minutes at 375F.
• Brush your proofed rolls with milk again and sprinkle them with sesame seeds and crushed rosemary if you want.
• Bake the rolls for 18-20 minutes.
• Remove the pan(s) from the oven and brush the rolls with butter to keep the outside soft.
• Serving and Reheating
• Serve after they have cooled 10 minutes. If you are serving later, let them cool completely, then cover them. Reheat the rolls just before serving by warming them in the oven for a few minutes or microwaved on a plate for a few seconds.
• Sourdough Version
• The bulk fermentation could be anywhere from 8-15 hours depending on your room temperature. At 67F, my dough took 12 hours.
• You can expect your final proof to be about 3-6 hours. In a warm (mid-80s) lit oven, my dough took 3.5 hours, but at cooler temps, you may need about twice that time.
• (The dough expansion shown in the the photo gallery during both rises applies to both the yeast and sourdough versions.)