Whole Wheat Rolls

If you have never ventured into bread making before - give these a try!

Our sons love these rolls...they are so good, it's hard to eat just one, or two...or three!

Pair them with my Brunswick Stew for a wholesome meal!

 

Whole Wheat Rolls

1 T yeast

1 c warm milk (110-115 degrees)

1/2 c quick cooking oatmeal

1/3 c honey

1/4 c brown sugar

1/4 c wheat germ

2 eggs

2 c whole wheat flour

1 c regular bread flour

pinch of salt

In large mixing bowl, combine the yeast, salt and 1 cup of whole wheat flour with a whisk.  Add to this the oatmeal, brown sugar and wheat germ.  Set aside dry ingredients.  Heat milk and honey together in small pan, being careful not to over heat, as it will kill the yeast if it is too hot.  A candy thermometer will help you to reach the desired temperature.  Add the milk mixture to the dry ingredients and beat well.  Add eggs, one at a time, and continue to beat for two minutes.  Gradually add the remaining 1 c whole wheat and 1 c of bread flour.  You will need to stir by hand towards the end, as this dough will be too stiff for the mixer.  

Turn out onto a floured countertop and knead the dough until smooth and elastic.  You may have to add additional flour during this kneading process.  Set the finished dough into a lightly greased bowl and let rise at room temperature for about 45 minutes.  Punch down dough and tear off about 2-3 tablespoons worth of dough and roll into a ball.  Place into a large round greased pan.  Repeat with remaining dough, placing the balls about 1/2 inch apart in the pan to allow for expansion.   You may top the rolls with additional wheat germ at this point if desired.   Let rise until nearly doubled in size and bake in a 350 degree oven until lightly browned, about 15-20 minutes Turn out onto cooling rack immediately and serve warm.

I hope you enjoy these tasty rolls...I got pretty hungry while typing the recipe...just thinking about how delicious these are.

The Crow's Nest