etermine the size of the rolls.
Brush each circle with
hen making 100% whole wheat bread, you may have
about 1 hour.
Bake rolls in a preheated 375\u00b0F
ut whole wheat flour and all-purpose flour.
Mix the whole wheat flour
2 cups flour, 1 cup whole wheat flour, sugar, salt, yeast and
Blend hot water, salt, honey and vegetable oil in mixer bowl. Mix in 6 cups whole wheat flour.
Sprinkle yeast over top.
Mix in 5 to 7 cups more whole wheat flour until dough cleans side of bowl.
Knead on slow speed for 10 minutes.
urpose flour, 3/4 cup whole wheat flour, sugar, salt, yeast and
Soften the dry yeast in lukewarm water. Set aside.
Scald the milk.
Add sugar, salt and shortening. Cool this mixture to lukewarm. Add the yeast mixture and beaten eggs.
Mix well. Add 3 cups whole wheat flour and 3 cups bread flour, 2 cups at a time (you can use the mixer).
Place in a large, greased bowl. Cover and put in refrigerator for at least 2 hours (overnight is better).
In a large bowl, combine yeast and water.
Let stand about 5 minutes; then stir until yeast dissolves.
Add milk, egg, margarine, sugar and salt to yeast mixture; beat well with a spoon.
Mix in all-purpose flour and whole wheat flour.
Scrape the dough down from sides of the bowl to form a ball.
Cover with a clean dish towel and let rise in a warm, draft-free place until double in bulk, about 1 hour.
Mix all ingredients except yeast. When thoroughly mixed, add yeast and knead dough. Place into a greased bowl; cover and let rest 20 minutes. Divide into 24 small balls. Place 3 balls together in greased muffin cups. Cover and let rise until almost doubled (30 to 50 minutes). Brush rolls with beaten egg whites. Bake at 350\u00b0 for 10 to 15 minutes or until golden brown. Remove and serve warm. Makes 8 rolls. May double recipe.
loured cutting board, shape into rolls and place on two parchment
add 8 Celsius freshly ground whole wheat flour, SAF instant yeast, dough
urpose flour, 3/4 cup wheat flour, sugar, salt, yeast and
shape dough into equally sized rolls. (I make 18).
Place
Dice all vegetables into bite size pieces.
Heat olive oil in a large skillet on medium high heat. Saute vegetables in oil till lightly browned, transfer browned vegetables to large crock pot.
Pour the broth and diced tomatoes over vegetables. Salt to taste.
Cook on high for 5 hours or until vegetables are tender.
Serve with whole wheat dinner rolls.
In small saucepan, heat first three ingredients until warm (120\u00b0 to 130\u00b0).
In large bowl combine warm liquid, 2 cups plain flour, 1 cup wheat flour and remaining ingredients, beat 4 minutes at medium speed.
By hand stir in remaining wheat flour and enough plain flour to make a stiff dough.
resh parsley, 1/2 cup whole wheat flour or 1/2 cup
In a large bowl, mix all-purpose flour, whole wheat flour, wheat germ, baking powder and salt until blended.
Make a well in center.
In another bowl, lightly beat egg.
Stir in butter, sugar and milk.
Pour all at once into flour well and stir just until dry ingredients are evenly moistened.
Spoon batter into greased 2 1/2-inch muffin cups, filling 2/3 full.
Bake in a 350\u00b0 oven until muffins are well browned and tops spring back when touched (about 25 minutes).
Makes 1 dozen.
Mix together water, yeast, salt, honey, margarine and egg. Add 2 cups whole wheat flour and mix well with mixer.
Add 1 cup white flour and mix with mixer.
Add other 2 cups white flour, one at a time and stir with spoon, then knead bread by hand.
Add additional flour if too sticky.
Place in greased pan and allow to rise for several hours or until more than doubled.
Put down in rolls and allow to rise again.
Cook at 375\u00b0 for 15 to 20 minutes.
If shortening is used, melt, then cool to lukewarm.
Beat eggs and mix with shortening, sugar and salt.
Add whole wheat flour; mix well.
Mix water and yeast; add to flour mixture and mix well. Add enough plain flour to make a dough like biscuit dough. Cover; let rise in refrigerator.
Make out into rolls.
Brush with butter; let rise again until double in size.
Bake at 400\u00b0 until done.