Gemini Rolls Recipe
Are you looking for a guaranteed to turn out well Gemini Rolls recipe? It is a great Side Dish. It is highly recommended to try out this great Gemini Rolls recipe.
Ingredients
1 package active dry yeast
2 1/4 cups warm water (about 110°)
2 tablespoons firmly packed brown sugar
2 teaspoons salt
1 tablespoon salad oil
3 cups whole wheat flour, unsifted
3 to 3 1/2 cups all-purpose flour, unsifted
1 teaspoon cornstarch dissolved in 1/2 cup water
Directions
In a large bowl, dissolve yeast in water.
Stir in brown sugar, salt, and oil; then beat in 1 1/2 cups each of the whole wheat and all-purpose flours.
Gradually beat in remaining 1 1/2 cups whole wheat flour and 1 cup of the all-purpose flour to make a stiff dough.
Turn dough out onto a floured board; knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down, knead briefly on a lightly floured board to release air, then divide in half.
Let dough rest, lightly covered, for 10 to 15 minutes.
On a lightly floured board, roll out half of the dough at a time into a 9 by 19-inch rectangle.
With a sharp knife, cut across dough, making 6 strips, each 3 by 9 inches.
Shape each roll by grasping corners at 1 end of a strip and gently stretching to 5 to 6 inches.
Stretch gently as you roll up toward center.
Repeat, rolling other end to center.
Turn over and place rolls about 2 inches apart on greased baking sheets.
Cover and let rise until almost doubled (about 45 minutes).
Meanwhile, heat cornstarch and water to boiling, stirring; cool slightly.
With a razor blade or sharp floured knife, cut 3 slashes about 1/4 inch deep in top of each roll; brush all over with cornstarch mixture.
Bake in a 400° oven for about 20 to 25 minutes or until well browned.
Stir in brown sugar, salt, and oil; then beat in 1 1/2 cups each of the whole wheat and all-purpose flours.
Gradually beat in remaining 1 1/2 cups whole wheat flour and 1 cup of the all-purpose flour to make a stiff dough.
Turn dough out onto a floured board; knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down, knead briefly on a lightly floured board to release air, then divide in half.
Let dough rest, lightly covered, for 10 to 15 minutes.
On a lightly floured board, roll out half of the dough at a time into a 9 by 19-inch rectangle.
With a sharp knife, cut across dough, making 6 strips, each 3 by 9 inches.
Shape each roll by grasping corners at 1 end of a strip and gently stretching to 5 to 6 inches.
Stretch gently as you roll up toward center.
Repeat, rolling other end to center.
Turn over and place rolls about 2 inches apart on greased baking sheets.
Cover and let rise until almost doubled (about 45 minutes).
Meanwhile, heat cornstarch and water to boiling, stirring; cool slightly.
With a razor blade or sharp floured knife, cut 3 slashes about 1/4 inch deep in top of each roll; brush all over with cornstarch mixture.
Bake in a 400° oven for about 20 to 25 minutes or until well browned.
