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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 48 |
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THESE ROLLS have been a favorite of ours for nearly 25 years. I even baked them in an old wood stove when we lived on a farm. I developed the recipe by using several ideas and techniques while learning the art of bread making. It won a blue ribbon at our county fair. -Mary Ann Evans, Tarpon Springs, Florida Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2-3/4 cups warm water (110° to 115°), divided |
1/3 cup vegetable oil |
1/4 cup honey or molasses |
1 tablespoon salt |
2 teaspoons dill weed |
2 teaspoons dried thyme |
2 teaspoons dried basil |
1 teaspoon onion powder |
1 egg, beaten |
4 cups king arthur premium 100% whole wheat flour |
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 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. Turn onto a lightly floured surface; divide into six portions. Divide each into 24 pieces. Shape each into a 1-in. ball; place three balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes.
4. Bake at 375° for 12-15 minutes or until tops are golden brown. Remove from pans to wire racks. Yield: 4 dozen.
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