Overnight Whole Wheat Rolls |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 30 |
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I love to bake and even have a small business selling bread. Making rolls and bread from scratch is an art easily mastered with practice. The swirled shape of these rolls is very attractive. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1-1/4 cups warm water (110° to 115°) |
3/4 cup butter, melted, divided |
1/2 cup honey |
2 teaspoons salt |
3 eggs |
2 cups king arthur premium 100% whole wheat flour |
3 cups king arthur unbleached all-purpose flour |
additonal melted butter |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 1/2 cup butter, honey, salt, eggs, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
2. Do not knead. 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. Cover and refrigerate overnight.
4. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 15-in. x 8-in. rectangle. Brush with remaining butter to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 15 rolls.
5. Place rolls, cut side up, in greased muffin cups. Cover and let rise in a warm place until doubled, about 45 minutes.
6. Bake at 400° for 8-10 minutes or until golden brown. Remove from pans to wire racks. Brush with additional butter. Cool. Yield: 2-1/2 dozen.
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