One-Hour Whole Wheat Rolls |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a streamlined version of my mom's recipe...it's great for beginning bakers because the dough doesn't need to rise. And it's so versatile... You can use either active dry or Rapid Rise yeast. You can use all white flour if you'd like, and can brush the tops with oil or a beaten egg instead of using water. My favorite things to top the rolls with are kosher salt and sesame seeds. Others that are good are poppy seeds, caraway seeds, sunflower seeds, flax seeds, and dried onion or garlic bits. These are unbelievably good right out of the oven... Ingredients:
1 1/2 cups water |
1/4 cup vegetable oil |
2 1/4 teaspoons yeast (1 package) |
1 teaspoon salt |
1 tablespoon sugar |
1 1/2 cups whole wheat flour |
2 1/2 cups white flour, plus more if needed |
salt (optional) |
seeds (optional) |
Directions:
1. Preheat the oven to 425°F Grease a baking sheet and set it aside.
2. Mix oil and water and heat until warm (I go by feel - warm but not hot , but the proper temperature is 130 F). I use the microwave (heat for 90 seconds and then let it sit) for best results but you can also use the stovetop.
3. Combine the yeast, salt, sugar, whole wheat flour, and white flour in a large bowl and stir until well-mixed.
4. Mix the water and oil into the flour mixture.
5. Turn the dough onto a floured countertop and knead. As you are kneading, add flour (up to 1 additional cup) until the dough is no longer sticky.
6. Cut the dough into 8 pieces and shape them. (I usually make football shapes but these also make good breadsticks.).
7. Brush with water, and sprinkle with any or all of the things in the introduction.
8. Bake for 20-25 minutes or until the rolls are browned and the crust has gotten crunchy. (Slightly shorter time for breadsticks - 10-15 minutes.).
9. Enjoy hot with butter or margarine!
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