 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 15 |
|
Most of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I'm making soup or stew. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1 cup warm water (110° to 115°) |
1/4 cup butter, melted |
1/4 cup honey |
1 egg |
3/4 cup king arthur premium 100% whole wheat flour |
1/2 cup old-fashioned oats |
1 teaspoon salt |
2-1/4 to 2-3/4 cups king arthur unbleached all-purpose flour |
additional melted butter |
Directions:
1. In a large bowl, dissolve yeast in water. Stir in the butter, honey, egg, whole wheat flour, oats, salt and 1 cup of all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead dough until smooth and elastic, about 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.
3. Punch dough down. Shape into 15 rolls. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375° for 20 minutes or until golden brown. Brush with butter. Yield: 15 rolls.
|
|