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My half wheat yeast rolls – a healthy dinner roll recipie

I’m always looking for ways to upgrade my breads. I use garbanzo bean flour in my pizza dough (gives the dough such a chewy texture), and sneak ground wheat flour into my soft pretzels. I love buttery dinner rolls, but prefer mine with a wheaty edge. My recipe uses a combo of half all purpose, and half stone ground whole wheat flour, which results in a dense and flavorful dough. I also use buttermilk when I have it, but you could use regular milk if you have it in the fridge.


1/2 c water
1 tsp & 1/8 c sugar
1 tsp salt
3 tsp dry active yeast
2 c all purpose flour
2 c whole wheat flour
3/4 c buttermilk
1/4 c shortening
1 egg
Olive oil


1. Measure out 1/2 c water and heat it for a few seconds in the microwave until it is between 110 and 115 degrees fahrenheit. Add 1 tsp sugar and 1 tsp salt, stir, add yeast, then stir lightly again. Let sit until foamy (about 5 minutes).

2. Make sure that your yeast is very frothy like the image above before proceeding. If your liquid is not then something has gone wrong and your bread will not rise. Try with new water, and be very exact about the temperature of the water.

3. Combine flours and 1/8 c sugar in a bowl.

4. Add shortening to buttermilk, then heat in microwave for 20 seconds. Remove, and stir. Then repeat as needed until the shortening has melted.

5. Crack a room temperature egg into your frothy yeast water. Mix in the egg, then pour over your dry ingredients along with the melter shortening and butter.

6. Mix with a fork, then turn out onto a floured board and use your hands to finish incorporating all the ingredients. Continue to knead for around 5 minutes.

7. Lightly oil the bottom of a glass bowl, place dough in, then flip to coat the dough. Allow to rise in a warm place for an hour or until doubled in size. Punch down the dough, recover, and allow to rise for another forty five minutes.

8. Divide dough in half. Roll each half out until it’s got a diameter of about three inches. Then use a knife to cut into inch and a half long sections.

9. Roll each section into a roundish shape, then place on a parchment lined baking sheet. Cut the top of each pice of dough lightly.

10. Brush dough with melter butter, then let rise for another forty five minutes.

11. Preheat oven to 400 degrees fahrenheit, then brush dough with melter butter once more before baking for 12 to 18 minutes.

12. When you remove the dough from the oven, immediate rub the tops lightly with a stick of cold butter.

13. Let cool on a cooling rack, and enjoy!

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  1. […] A healthier alternative to traditional dinner rolls. Recipe here. […]

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