(I forgot to take a picture of the rolls after they were out of the muffin tins)
This recipe is the same as our whole wheat bread, with a few changes to make it more roll-like.
2 c plain soymilk
1/2 c oil
1/2 c honey
4 c whole wheat flour
• Mix well and allow to sit for at least one hour (up to over night).
Proof (in measuring container with remnants of above honey):
2 T yeast
in 1/2 c warm soymilk
Add:
yeast + soymilk
2-3 c whole wheat flour
1 T egg replacer
1 T butter buds
2 t salt
• Knead on speed 2 (Bosch) for 8 minutes
• Allow dough to rise double. Punch Down.
• Allow to rise double again.
• Divide dough into 24 equal parts (half (2), half again (4), half again (8), thirds (24)).*
• Divide each roll into 3 equal balls and put all 3 balls into 1 muffin space of a greased muffin tin.
• Repeat for 24 rolls.
• Allow to rise.
• Bake at 350 for 20 minutes.
*You could probably stretch this recipe to make 36 smaller rolls. I just wanted to cook them all at the same time, so I wanted them to fit into 2 muffin tins.
2 t salt
• Knead on speed 2 (Bosch) for 8 minutes
• Allow dough to rise double. Punch Down.
• Allow to rise double again.
• Divide dough into 24 equal parts (half (2), half again (4), half again (8), thirds (24)).*
• Divide each roll into 3 equal balls and put all 3 balls into 1 muffin space of a greased muffin tin.
• Repeat for 24 rolls.
• Allow to rise.
• Bake at 350 for 20 minutes.
*You could probably stretch this recipe to make 36 smaller rolls. I just wanted to cook them all at the same time, so I wanted them to fit into 2 muffin tins.
1 comment:
These look so good!
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