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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 30 |
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Iâve had this recipe for such a long time that I donât remember where it came from. Itâs a great way to get your family to eat brown rice, which is so good for you. My family didnât even know it was there until I told them. Ingredients:
6 to 7 cups king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
2 packages (1/4 ounce each) active dry yeast |
1 teaspoon salt |
1/4 teaspoon baking soda |
2 cups water |
1/2 cup honey |
1/4 cup butter, cubed |
2 cups cooked brown rice |
Directions:
1. In a large bowl, combine 4 cups flour, cornmeal, yeast, salt and baking soda. In a small saucepan, heat the water, honey and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in rice and enough remaining flour to form a soft dough.
2. 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 and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 30 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4. Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Yield: 2-1/2 dozen.
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