Friday, July 15, 2011

LIGHT WHEAT ROLLS


Working with yeast doughs take some extra effort but
 the tantalizing aroma and tempting appearance of rolls is well worth it.


Dinner rolls can add just the right touch to a meal.


These light and fluffy rolls go perfect with Campfire Beans.


2 tbsp. dry yeast
1 cup warm water
1 tsp. sugar

Dissolve yeast in water and sugar

1/3 cup sugar
1 tbsp. vegetable oil
1 ¼ cups warm milk
1 cup whole wheat flour

Add sugar, oil and milk to yeast mixture; mix well.
Stir in wheat flour; let stand until the mixture bubbles, about 5 minutes.

½ cup hot water
1/3 cup instant potato flakes

Stir potato flakes into hot water; cool to lukewarm

2 eggs
1/3 cup butter, softened
1 tbsp. salt
5 ½ to 6 cups all-purpose flour

Beat butter, eggs and salt together until well blended.
In large mixing bowl, combine yeast mixture, mashed potatoes and
butter mixture.  Add 3 cups flour and beat until smooth.
Mix in enough remaining flour to form soft dough.
Turn dough onto lightly floured surface; knead until smooth
and elastic.  Place into lightly oiled bowl; turning once to oil surface.
Cover; let rise in warm place until doubled, about 1 hour.

Punch dough down; cover and let rise again until double,
about 40 minutes. 
Shape dough into small smooth balls; place on greased
baking sheets.  Cover and let rise until almost double,
about 1 hour.  Bake in preheated 350° oven for 15 to 16 minutes
or until lightly browned.
Yield: 3 baking sheets of pan rolls.




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