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    Wheat Dinner Rolls

    Source of Recipe


    Cooking with Paula Deen, November/December 2012

    List of Ingredients


    • 1 cup warm milk (105° to 110°)
    • 5 Tbsp sugar
    • 1 Tbsp active dry yeast
    • 1/2 cup softened butter
    • 1 large egg
    • 3/4 tsp salt
    • 2 cups whole wheat flour
    • 1-1/2 cups all-purpose flour
    • 2 Tbsp heavy whipping cream
    • 1/4 cup melted butter


    Instructions


    1. In a medium bowl or glass measuring cup, combine milk, sugar, and yeast. Let stand for 5 to 10 minutes or until mixture is foamy.

    2. In the bowl of a stand mixer fitted with the dough hook attachment, combine softened butter, egg, and salt. Add yeast mixture, beating at low speed until smooth. In a medium bowl, stir together whole wheat flour and all-purpose flour. Gradually add flours, beating at medium speed until a smooth and elastic dough forms (dough will be slightly sticky).

    3. Spray a large bowl with nonstick cooking spray. Form dough into a ball, and place in a greased bowl, turning to grease top. Cover, and let stand in a warm place (85°), free from drafts, for 1 hour or until doubled in size.

    4. Spray a 13- x 9-inch baking pan with nonstick cooking spray. Divide dough into 24 equal portions. Form each portion into a ball and place in prepared baking pan. Brush evenly with cream. Cover, and let stand in a warm place (85°), free from drafts, for 35 to 45 minutes or until doubled in size.

    5. Preheat oven to 350°. Bake for 20 to 25 minutes or until golden brown. Brush evenly with melted butter. Cool in pan on wire rack.

      Makes 2 dozen.



 

 

 


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