Baking bread is good for the soul, and eating bread, even better. I have always been a bread enthusiast. When I was younger, my family and I would go to a restaurant in Texas called Luby's. Food was served cafeteria style and with each entree you were allowed to choose either a square of cornbread or a soft yeast roll. Needless to say, those rolls won me over each and every time. I only wished I could have ordered more than one. I would have gladly given up a breast of chicken for another chance to pull apart a buttery ball of dough.
As the years progressed, I became passionate about healthy eating, and I began to shift away from white bread and rolls, gladly substituting whole wheat flour for added nutrition AND taste. These rolls might just be one my favorite recipes. They take awhile to make, but they are almost fail proof, and they taste delicious. They are soft, doughy and slightly sweet, and they look beautiful in a silver bread dish.
As the years progressed, I became passionate about healthy eating, and I began to shift away from white bread and rolls, gladly substituting whole wheat flour for added nutrition AND taste. These rolls might just be one my favorite recipes. They take awhile to make, but they are almost fail proof, and they taste delicious. They are soft, doughy and slightly sweet, and they look beautiful in a silver bread dish.
My family thinks I'm a domestic goddess whenever I pull these babies out from the oven. They're used to getting to try lots of tasty treats, but these rolls are something separate, something sacred. These rolls can disappear in minutes if you're not careful. I suggest setting a dozen aside and placing them in a zip-loc bag. You can freeze them for up to 3 months, and they taste almost as delicious as they do when they're fresh from the oven. Even though your family/friends might hate to part with them, they'll be thankful when you pull them out to thaw a few weeks later.
So let's get started. Don't be intimated by the length or the time this recipe requires...its not as hard as it seems!
Ingredients:
2 Packages of Active Dry Yeast
1 3/4 cup warm water
1/2 cup sugar
1 egg, beaten slightly
1 tsp salt
1/4 cup butter, melted and cooled
2 1/2 cups whole wheat flour
2 1/2 cups AP flour
1.In a large bowl, dissolve your yeast in the warm water and let sit for ten minutes or until creamy.
2. Mix sugar, egg, salt, butter and whole wheat flour into your yeast mixture. Gradually stir in your AP flour until dough pulls away from the side of your bowl. If you have a Kitchen Aid Mixer, attach the dough hook and stir for 5-8 minutes. If not, turn dough out into a lightly floured surface and knead until smooth and elastic (about 8 minutes). Place in a lightly oiled bowl and cover with a damp towel ( I like to stretch a rubber band around the rim of my bowl to ensure that the towel stays on).
3. Let your dough rise in a warm place for about an hour or until dough doubles in size. Punch down dough, cover, and let rise again (about 30 minutes)
4. Grease 2 dozen muffin tins. Punch dough down and divide into two sections. Roll each into a 6x14 rectangle and cut rectangle into twelve 6X1 strips of dough. Starting at one end, roll each strip of dough into a spiral and place into muffin cups. Allow to rest, uncovered, for 30 to 40 minutes before placing in warm oven (rolls should rise again)
5. Bake rolls for 10-12 minutes in a preheated, 400 degree oven.
My friend, April, has a wonderful blog with a recipe for Whole Wheat Bread that looks divine. Please check it out, and let me know if you get a chance to try either of our recipes!
Ingredients:
2 Packages of Active Dry Yeast
1 3/4 cup warm water
1/2 cup sugar
1 egg, beaten slightly
1 tsp salt
1/4 cup butter, melted and cooled
2 1/2 cups whole wheat flour
2 1/2 cups AP flour
1.In a large bowl, dissolve your yeast in the warm water and let sit for ten minutes or until creamy.
2. Mix sugar, egg, salt, butter and whole wheat flour into your yeast mixture. Gradually stir in your AP flour until dough pulls away from the side of your bowl. If you have a Kitchen Aid Mixer, attach the dough hook and stir for 5-8 minutes. If not, turn dough out into a lightly floured surface and knead until smooth and elastic (about 8 minutes). Place in a lightly oiled bowl and cover with a damp towel ( I like to stretch a rubber band around the rim of my bowl to ensure that the towel stays on).
3. Let your dough rise in a warm place for about an hour or until dough doubles in size. Punch down dough, cover, and let rise again (about 30 minutes)
4. Grease 2 dozen muffin tins. Punch dough down and divide into two sections. Roll each into a 6x14 rectangle and cut rectangle into twelve 6X1 strips of dough. Starting at one end, roll each strip of dough into a spiral and place into muffin cups. Allow to rest, uncovered, for 30 to 40 minutes before placing in warm oven (rolls should rise again)
5. Bake rolls for 10-12 minutes in a preheated, 400 degree oven.
My friend, April, has a wonderful blog with a recipe for Whole Wheat Bread that looks divine. Please check it out, and let me know if you get a chance to try either of our recipes!
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