Whole Wheat Breakfast Rolls A B M Recipes

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:

• Dissolve yeast in water and honey for about 5 minutes.
• Combine honey, olive oil, eggs, and salt in a large mixing bowl.
• Slowly add Flour and knead until it loosens from sides of the bowl.
• Place in large oiled bowl, cover and let rise until about double. About one hour, be sure it is in a warm place.
• Punch down and remove Dough.
• Shape dough into rolls about 2 inch in diameter.
• Place on an oiled or non stick baking sheet, cover and let rise for 30 minutes.
• Pre-heat oven to 375 degrees.
• Bake at about 375 degrees for about 20 minutes or until browned.

Steps:

• Bring the water to a boil. Pour over the cornmeal, stir well, and let sit for 10 minutes.
• Add the cornmeal mixture to the bread machine pan.
• Mix the 2 flours together (I do this with a whisk to get them nicely integrated).
• Add the dough ingredients to the bread machine pan in the order indicated by the manufacturer.
• Process on the 1 1/2 lb dough cycle.
• Remove the dough from the machine and knead in the rolled oats and raisins.
• Form the dough into a tight ball and let it rest for 10 minutes.
• With a bench scraper, divide the dough into 16 pieces. Form each piece into a ball.
• Place the balls on a cookie sheet covered w/ parchment paper. Cover them with plastic wrap and let them rise until doubled (normally ~30 minutes). Preheat the oven to 400°F while they're rising.
• Bake for 15-20 minutes.
• Cool on a wire rack.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 4 pieces. Shape each into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 11-15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm.