Light Wheat Rolls Recipes

Steps:

• In a large bowl, dissolve yeast in water. Add the oil, sugar, salt and whole wheat flour. Beat until smooth. Add enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down; divide into 12 pieces. Shape into rolls; place 3 in. apart on greased baking sheets. Cover; let rise until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden. Cool on wire racks.

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

Steps:

• For the first stage:.
• Thoroughly combine the flour or flours, salt and yeast in a 3- to 4-quart or larger bowl; mix with a large spoon.
• Add the water, stirring vigorously until evenly incorporated. Use a greased flexible spatula to scrape down the sides of the bowl.
• Drizzle the dough top with about 1/2 teaspoon of vegetable oil (no need to measure); use a pastry brush or your fingertips to spread it evenly over the dough and up the sides of the bowl.
• Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
• For the second stage:
• Use a fork to beat together 6 tablespoons melted butter, the sugar and powdered milk in a medium bowl until well blended.
• Beat in the egg until well incorporated.
• Vigorously stir the mixture into the raised dough until it deflates and the ingredients are well blended; the dough will seem rubbery.
• Vigorously stir in the 1 1/4 cups flour until thoroughly incorporated.
• (Second-stage mixing may be completed in a heavy-duty stand mixer, if desired.
• Transfer the raised dough to the mixer bowl; complete the mixing steps on low speed using the paddle.).
• Generously grease 12 "Texas-size" muffin tin cups or 24 standard-size muffin cups, or coat them thoroughly with nonstick cooking oil spray.
• Using a well-greased 1/4-cup measure for large muffin cups and a 1/8-cup measure (or coffee scoop) for small muffin cups, place a scoopful of dough in each cup.
• Divide any leftover dough evenly among the cups.
• Use 2 tablespoons total of the melted butter to drizzle over all the roll tops.
• (Use your fingertips to spread out the butter and smooth each top until the dough surface looks smooth. Sift a little flour over each cup; cover the muffin tins with plastic wrap.
• For a "regular" rise:
• Let the dough stand at room temperature for 1 to 1 3/4 hours or until the dough nearly reaches the cup rims.
• (The time will vary considerably depending on the temperature of the room and the length of the first rise.)
• Remove the plastic wrap. Let stand until the dough rises just above the rims.
• For a "quick" rise:
• Fill a microwave-safe container with 1 cup of the water and set it far to one side of the microwave oven.
• Microwave on high for about 2 minutes, until the water almost boils.
• Put a muffin tin in the microwave oven as far from the water as possible.
• Let rise 30 to 45 minutes or until the dough nears the cup rims.
• Remove the plastic wrap. Let stand until the dough rises just above the rims.
• To bake:
• Position an oven rack in the middle third of the oven; preheat to 400 degrees.
• Gently transfer the muffin pans to the middle oven rack; jarring can cause deflating.
• Bake about 15 to 18 minutes for smaller rolls and 17 to 21 minutes for larger rolls or until well browned on top and hollow sounding when thumped with a finger.
• Transfer the pans to wire racks and let cool just slightly, then run a knife around the rolls to loosen.
• Sift a little flour over the rolls just before serving, if desired. The rolls are best served warm.

Steps:

• Sift flours, salt, sugar and dry milk.
• Add to bread machine with liquids first then flour mixture- yeast should be last.
• Set on light/med setting.
• Often I will set just on dough setting and knead and raise last time to bake in my own oven at 375 degree oven for about 25-30 minutes.

Steps:

• Make the sponge: Put molasses, yeast and water in a large mixing bowl (or the bowl of a stand mixer) and stir to dissolve. Whisk in bread flour to obtain a batterlike consistency. Cover bowl with plastic wrap and leave at room temperature until mixture looks active, about 30 minutes.
• Meanwhile, soak the larger seeds for the dough: Put flax, millet, sunflower and pepita seeds in a small bowl and cover with boiling water. Leave to soak for 30 minutes, then drain. Rinse with cool water and drain well, then stir soaked seeds into the sponge mixture.
• Add eggs, olive oil, spelt flour, whole-wheat flour and salt. Mix well with a wooden spoon until dough comes together in a shaggy mass. Turn out onto a lightly floured work surface and knead for 5 minutes or so, until dough forms smooth ball. (Use only enough flour to help with kneading; dough will be a bit sticky.) Alternatively, use the dough hook of a stand mixer to knead the dough for 4 to 5 minutes, until smooth.
• Transfer dough to a large zip-top plastic storage bag and refrigerate overnight for a slow, cool rise. (If you wish to skip this step, leave dough to rise in the bowl covered with plastic wrap until doubled, about 1 hour; see note.)
• Heat oven to 375 degrees. Put risen dough on a lightly floured work surface. Cut dough into 3-ounce/85-gram pieces. Form each piece into a tight ball. Place 2 inches apart on a parchment-lined baking sheet. Cover dough balls loosely with a large piece of plastic wrap and place baking sheet in a warm spot until balls have doubled, about 1 hour.
• Uncover and paint tops of balls lightly with beaten egg. Mix together caraway, cumin, sesame, nigella and anise seeds. Sprinkle seed mixture over each ball, then sprinkle with sea salt, if using.
• Bake for 15 to 20 minutes, or until nicely browned. Cool on a rack.