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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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These are great-tasting wheat rolls made with olive oil, regular bread flour, and whole wheat flour. This recipe happened one night when I was making white Italian rolls, and I ran out of flour. All I had left was wheat flour, and luckily for me, it worked out well. Ingredients:
1/2 cup olive oil |
1/4 cup white sugar |
1 tablespoon salt |
2 cups boiling water |
2 (.25 ounce) packages active dry yeast |
1/3 cup warm water (110 degrees f/45 degrees c) |
2 eggs |
2 cups whole wheat flour |
4 cups bread flour |
Directions:
1. In a small bowl, combine olive oil, white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm.
2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. When sugar and water mixture has cooled, add yeast mixture, eggs, whole wheat flour and 2 cups bread flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. Divide the dough into twenty four equal size pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. Bake in preheated oven until golden brown, about 15 to 20 minutes.
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