Whole Wheat Parker House Rolls Recipe

Summary

Difficulty LevelEasyServings2
Method

Ingredients

 Cake/1 tablespoon dried yeast1
 Nutritional yeast1⁄4 Cup (4 tbs)
 Soy flour1⁄4 Cup (4 tbs)
 Milk1⁄4 Cup (4 tbs) (Lukewarm)
 Whole wheat flour3 1⁄2 Cup (56 tbs)
 Honey1 Tablespoon
 Salt1 1⁄2 Teaspoon
 Oil2 Tablespoon

Directions

Soften cake or dried yeast in milk with honey.
Stir.
Let stand 10 minutes.
Add salt, nutritional yeasi, soy flour, 2 cups whole wheat flour and oil.
Beat until bubbles rise to surface.
Add enough whole wheat flour to make soft dough which fairly cleans bread-bowl sides.
Turn onto floured bread board.
Let dough rest for 10 minutes.
Knead until smooth and elastic.
Oil.
Place dough in bowl, cover, set in warm place to rise until double in bulk.
Punch down; again let rest for 10 minutes.
Shape into rolls and arrange on oiled cookie sheets.
Brush with oil.
Let rise until double in bulk.
Bake at 425° F., 10 to 15 minutes.
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