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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 24 |
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This is a delicious recipe for a light wheat roll that I save in my exclusive book of most liked recipes. They are super easy to make. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1-3/4 cups warm fat-free milk (110°-115°) |
2 eggs |
1/2 cup honey |
1/4 cup mashed potatoes (without added milk and butter) |
1/4 cup butter, melted |
1 teaspoon salt |
3 cups king arthur premium 100% whole wheat flour |
2-1/4 to 2-3/4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine 1 egg, honey, mashed potatoes, butter, salt, whole wheat flour, yeast mixture and 1-1/2 cups all-purpose flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Turn onto a floured surface; divide into 24 balls. Roll each into a 7-in. rope. Holding one end of rope, loosely wrap dough around, forming a coil. Tuck end under; pinch to seal. Place in muffin cups coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
4. Beat remaining egg; brush over rolls. Bake at 400° for 9-11 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.
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