I am a bit of an amateur bread baker. Some of my batches have come out well, some a bit heavy. I will pass along my proven recipe of garlic and sun dried tomato wheat bread later on. I ran out of the garlic/sun dried tomato mix and need to get a new batch. That way I can cook it again and also give a shout out to the vendor who makes the garlic/tomato mix.
Last weekend I tried a new baking recipe from grandma and it came out just fine. I didn't take any photos however I have included an artist's rendition to help you feel hungry. Click the link for more info.
I didn't succeed at shaping the rolls well so you will get to see them next batch.
Wheat Yeast Rolls
1 package active dry yeast
1/4 cup warm water (105 to 115 F)
3/4 cup hot milk (150 to 160 F)
3 T melted butter
3 T sugar
1 and 1/4 t Salt
1 egg, beaten
2 cups whole wheat flour
2 cups all purpose flour
1 T gluten flour (to help the batch rise a bit higher)
Prep:
Mix all of the flour and gluten flour together well. Dissolve yeast in warm water. Mix hot milk, melted butter, sugar, and salt in large mixing bowl. Cool to lukewarm (105 degrees F). Stir in yeast and beaten egg. Add 2 cups of flour mixture and beat until smooth. Gradually add more flour, 1/2 cup at a time, until dough leaves sides of bowl.
Turn dough out onto lightly floured surface and knead until smooth and elastic, about 8-10 minutes. Place in a large greased bowl and turn once to coat the top of the dough. Cover dough and place in warm, draft-free space until the dough doubles in size, about an hour. Press dough down into bowl to remove the big air bubbles. Divide dough into small pieces. Roll into balls and place in shallow greased baking pan with sides touching. Cover loosely in cloth. Let rise in warm place until the dough doubles in size, about an hour. Bake in oven at 400 degrees F for 15 to 20 minutes, or less time if your rolls are small. Remove from oven and brush with melted butter while hot.
Makes 2 to 3 dozen, depending on size.
Enjoy!!!!
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