Multigrain Rolls

We loved this recipe from "Better Homes and Gardens Best Comfort Food "!  The dough was just right – easy to work with and the rolls tasted great.  I started them at 9:30 AM and they came out of the oven at 11.  That's fast.
I used bread flour instead of all-purpose.  If you don’t have rye flour, use extra whole-wheat.  I didn’t particularly like the way the rolls were shaped in the book– just a device to photograph something "different” – I made the smaller recipe and baked both a nine inch round pan of 8 rolls and made a couple of bowknot rolls that I baked on a small pan.  Shape them any way you like!  These would also make nice hamburger buns – maybe 8 or 16 each – bake an additional 5 minutes for larger rolls – you may need to put a sheet of foil over the rolls if they brown too fast.  These are perfect for Thanksgiving or Christmas meals, as well as with soups or stews.
                             Multigrain Rolls
10 Rolls
20 Rolls
2             cups  Flour, All-purpose
      4           Cups  Flour, All-purpose
  1           package  Instant Yeast
      2           Packages  Instant Yeast
     3/4    cup  Whole Milk
      1 1/2    Cups  Whole Milk
     1/8    cup  Honey
      1/3     Cup  Honey
     3/8    cup  Butter
     3/4    Cup  Butter
  1           teaspoon  Salt
     2          Teaspoons  Salt
  1           large  Eggs
     2           Large  Eggs
     1/3    cup  Whole Wheat Flour
     2/3    Cup  Whole Wheat Flour
     1/4    cup  Rye Flour
     1/2    Cup  Rye Flour
     1/4    cup  Oatmeal -- quick cooking
     1/2    Cup  Oatmeal -- quick cooking
     1/8    cup  Toasted Wheat Germ
     1/3    Cup  Toasted Wheat Germ
     1/2    tablespoon  Cornmeal
     1           Tablespoon  Cornmeal
     1/2    large  Egg -- lightly beaten
     1           Large  Egg -- lightly beaten
     1/2    tablespoon  Water
     1           Tablespoon  Water
 Sesame Seeds, Poppy Seeds or Cornmeal
     Sesame Seeds, Poppy Seeds or Cornmeal

  • In a large mixing bowl, Combine half of the all-purpose flour, remaining flours, oats, wheat germ and cornmeal, yeast and salt. 
  • Heat together milk, honey, and butter until 120-125°.  Stir in liquids, add eggs to flour mixture, mix 2 minutes with paddle attachment.
  • Add remaining flour, change to dough hook, and knead 6 minutes on speed 2.
  • Let rest in same bowl, covered, in a warm place 10 minutes.
  • Punch down dough.  Meanwhile, lightly Grease 1 or 2 large baking sheets or pans, sprinkle pans with cornmeal or oats if desired.
  • Shape rolls as desired – about 2 ½ ounces for dinner rolls and 3 ½ ounces for buns.  Cover and let rise in warm place until nearly double, about 15 to 20 minutes.
  • Meanwhile, preheat oven to 375°.  In small bowl, combine the beaten egg and water.  Brush tops of rolls with egg mixture.  Sprinkle each roll with sesame seeds, poppy seeds, and/or additional cornmeal.  Bake for 12-15 minutes or until golden.
  • Remove rolls from pans.  Cool on wire racks.
 2011 Cost:  $3.93 or 20¢ per roll
 Per Serving: 231 Calories; 9g Fat (34.6% calories from fat); 6g Protein; 32g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 304mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

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