Whole Wheat Rye Rolls Food

WHEAT YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add the oil, sugar, salt and whole wheat flour. Beat until smooth. Add enough all-purpose flour to form a soft dough. , Turn onto a floured surface; 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 down; divide into 12 pieces. Shape into rolls; place 3 in. apart on greased baking sheets. Cover; let rise until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden. Cool on wire racks.

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.

WHOLE WHEAT-RYE ROLLS

Steps:

• Line a baking sheet with parchment paper; set aside. Butter a large bowl; set aside. Put yeast, warm water, sugar, egg, and 3 tablespoons butter in the bowl of an electric mixer fitted with the dough hook. Mix on medium speed 1 minute.
• Reduce mixer speed to low. Mix in salt, flours, and caraway seeds. Raise speed to medium-high, and beat until dough comes together, about 10 minutes. Turn out dough onto a lightly floured work surface. Knead until smooth, 15 to 20 minutes, then transfer to buttered bowl. Cover dough with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
• Using a butter knife, cut dough into 12 equal pieces. Roll into balls, and space 1 1/2 inches apart on prepared baking sheet. Cover dough with buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 350 degrees. Using a sharp knife, cut an X in the top of each roll. Bake rolls until golden brown, about 35 minutes. Transfer rolls to a wire rack set over a baking sheet, and brush with remaining 3 tablespoons butter. Sprinkle tops with sea salt. Serve.

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.

WHOLE WHEAT-RYE ROLLS

Steps:

• Line a baking sheet with parchment paper; set aside. Butter a large bowl; set aside. Put the yeast, warm water, sugar, egg, and 3 tablespoons butter in the bowl of an electric mixer fitted with the dough hook. Mix on medium speed 1 minute.
• Reduce mixer speed to low. Mix in the salt, flours, and caraway seeds. Raise speed to medium-high, and beat until the dough comes together, about 10 minutes. Turn out the dough onto a lightly floured work surface. Knead until smooth, 15 to 20 minutes, then transfer to the buttered bowl. Cover the dough with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
• Using a butter knife, cut the dough into 12 equal pieces. Roll into balls, and space 1 1/2 inches apart on the prepared baking sheet. Cover the dough with buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat the oven to 350°F. Using a sharp knife, cut an X in the top of each roll. Bake the rolls until golden brown, about 35 minutes. Transfer the rolls to a wire rack set over a baking sheet, and brush with the remaining 3 tablespoons butter. Sprinkle the tops with sea salt.