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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 15 |
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Adapted from Classic Vegetarian Cuisine by Rosemary Moon. Whole wheat, and fast to make. Make 6 if you'd like to use them as sandwich rolls, or make 8 if you'd like smaller dinner rolls. Cook time includes resting time. Ingredients:
2 cups whole wheat flour |
1 teaspoon salt |
1 1/2 tablespoons yeast |
1 teaspoon brown sugar |
3/4 cup milk |
2 tablespoons butter |
1 egg, beaten |
Directions:
1. Preheat oven to 425°F.
2. Lightly grease a cookie sheet.
3. Warm milk and butter to 100-120°F.
4. In a small bowl, combine milk mixture, yeast, sugar, and egg.
5. In a large bowl, combine flour and salt. Work in the wet ingredients to make a soft dough.
6. Knead gently until smooth.
7. Form 6 to 8 round cakes.
8. Place cakes on a cookie sheet and let rise in a warm place for 20 minute.
9. Bake about 15 minutes. If a brown top is desired, glaze with egg or milk and sugar a few minutes before removing from oven.
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