Whole Wheat Roll Menagerie Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1 Cup (16 tbs) | |
| Molasses | 2 Tablespoon | |
| Salad oil | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Wheat germ | 1/4 Cup (16 tbs) | |
| Whole wheat flour | 1 3/4 Cup (16 tbs), unsifted | |
| 1 1/4 to 1 1/2 cups all-purpose flour, unsifted | ||
| 1 egg yolk mixed with | ||
| Water | 2 Teaspoon | |
Directions
In a large bowl, dissolve yeast in water.
Add molasses, oil, salt, wheat germ, and whole wheat flour.
Beat well to blend.
Gradually beat in about 1 cup of the all-purpose flour to make a stiff dough.
Turn dough out onto floured board; knead until smooth and satiny (5 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 to release air, then divide into 7 pieces.
Form each on a very lightly floured board, creating animal shapes; keep unshaped dough lightly covered.
Place rolls about 2 inches apart on well-greased baking sheets.
Cover lightly and let rise in a warm place until puffy (about 25 to 30 minutes).
It's easier if you let the first 2 or 3 rolls rise while you shape the others; then bake in batches.
Before baking, brush each roll lightly with the yolk-water mixture.
Bake in a 400° oven for about 15 to 20 minutes or until nicely browned.
Cool on racks.
Makes 7 rolls.
Add molasses, oil, salt, wheat germ, and whole wheat flour.
Beat well to blend.
Gradually beat in about 1 cup of the all-purpose flour to make a stiff dough.
Turn dough out onto floured board; knead until smooth and satiny (5 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 to release air, then divide into 7 pieces.
Form each on a very lightly floured board, creating animal shapes; keep unshaped dough lightly covered.
Place rolls about 2 inches apart on well-greased baking sheets.
Cover lightly and let rise in a warm place until puffy (about 25 to 30 minutes).
It's easier if you let the first 2 or 3 rolls rise while you shape the others; then bake in batches.
Before baking, brush each roll lightly with the yolk-water mixture.
Bake in a 400° oven for about 15 to 20 minutes or until nicely browned.
Cool on racks.
Makes 7 rolls.
Chef
