Whole Wheat Parker House Rolls Recipe
Ingredients
| Cake/1 tablespoon dried yeast | 1 | |
| Nutritional yeast | 1⁄4 Cup (4 tbs) | |
| Soy flour | 1⁄4 Cup (4 tbs) | |
| Milk | 1⁄4 Cup (4 tbs) (Lukewarm) | |
| Whole wheat flour | 3 1⁄2 Cup (56 tbs) | |
| Honey | 1 Tablespoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Oil | 2 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.
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.
Chef
