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Sunday, January 14, 2007

rolly goodness

I think I could be considered an obcessive bread eater, hence the reason I love to bake bread, though time does not permit it weekly, at least for yeast doughs.

So here is a yeast roll recipe that I got off .

I substituted 1 C of the 3 1/2 C of white flour they asked for with whole wheat flour. So, here goes:

2 1/4 ts yeast
1 C warm water
2 tbs shortening
1 tbs sugar
1ts salt
2 1/2 C all purpose flour & 1 C whole wheat flour
2 egg whites
Dissolve yeast in warm water in mixer bowl and add shortening, sugar and salt and the 1 C of whole wheat flour into mixture and beat till smooth.
Add egg whites and mix well. Add enough flour to form soft dough. You may have to add an additional 1/2 C of flour, but add slowly as it can turn a sticky dough into a rock hard dough that falls apart with just a little too much flour.
Turn onto floured surface and knead 6-8 minutes till stiff. Place in a greased bowl, cover and rise for 1 1/2 hours till doubled in size.
Punch down and divide into 24 pieces and shape into balls. Sprinkle greased tray with cornmeal and place rolls 2 in apart, cover for 30 minutes.
Fill a pan with boiling water and put on lowest oven rack. Bake rolls at 425 degrees F for 10-11 minutes!

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