REFRIGERATOR WHOLE WHEAT ROLLS
"Jane Dora Asbury retired from her home economics teaching career several years ago but she still has a wealth of knowledge when it comes to preparing hearty, nourishing meals."
1 package dry yeast
1/4 cup warm water (barely warm to the touch)
1 teaspoon plus 1/4 cup sugar, divided use
3/4 cup milk
1/4 cup solid shortening
1/4 cup sugar
1 1/4 teaspoons salt
1 large egg
1 cup whole wheat flour, stirred, not sifted
2 1/3 cups sifted all-purpose flour*
2 tablespoons oil
1 stick butter or margarine
In large, heavy-duty, warmed mixing bowl, sprinkle yeast over water; let it soften. Stir and add 1 teaspoon sugar. Stir and let set (proof) while continuing recipe. Mixture will foam and increase in volume if yeast is active; if yeast is not active, discard and start again. May keep mixture warm by wrapping a wet hot dish towel around lower part of mixing bowl.
Place milk, shortening, remaining 1/4 cup sugar and salt in pan to heat on stove top or in heat-proof glass if microwaving. Heat until shortening begins to melt. The shortening does not need to completely melt. Stir. Cool, if necessary, to just barely warm to the touch.
In medium bowl, slightly beat the egg. Gradually stir warm milk mixture into egg and then add egg mixture to the yeast mixture. Mix in whole wheat flour, using mixer on low speed, just until mixture is smooth. Add all-purpose flour and mix until all the flour is incorporated. If the mixture is sticky, add about 2 tablespoons more flour. (Practice makes this easier to determine.)
Put 2 tablespoons oil in container large enough for dough to double in size. Place dough in oiled container. Turn the dough over so the bottom oiled surface will be on top. Cover container and store in refrigerator at least 2 hours.
ABOUT 2 HOURS BEFORE SERVING TIME:
Place dough on floured surface. Knead six to eight times. Shape rolls. Easiest way, she says, is to hold the ball of dough and pinch (or "choke off") pieces. Roll (in your hand) pieces about walnut size rounds and place in 8-by-2-inch cake pans or shape as desired and place rolls 1/2-inch apart on a greased pan. Brush tops with melted butter. Let rise in warm place until doubled.
Bake in hot (400 degree F) oven 12 to 15 minutes until done and medium brown. Brush tops with melted butter. Serve hot.
To reheat leftover rolls, she says, put them in a pan and cover them with another pan that first has been dipped in water. Warm them in 350 degree F oven about 5 minutes.
*Jane Dora uses White Lily all-purpose flour for the rolls and says it may take less flour if a different brand is used.
Makes about 16 rolls, depending on size made. Recipe may be doubled.
Source: Jane Dora Asbury to the The Knoxville News-Sentinel, August 9, 2000
"Jane Dora Asbury retired from her home economics teaching career several years ago but she still has a wealth of knowledge when it comes to preparing hearty, nourishing meals."
1 package dry yeast
1/4 cup warm water (barely warm to the touch)
1 teaspoon plus 1/4 cup sugar, divided use
3/4 cup milk
1/4 cup solid shortening
1/4 cup sugar
1 1/4 teaspoons salt
1 large egg
1 cup whole wheat flour, stirred, not sifted
2 1/3 cups sifted all-purpose flour*
2 tablespoons oil
1 stick butter or margarine
In large, heavy-duty, warmed mixing bowl, sprinkle yeast over water; let it soften. Stir and add 1 teaspoon sugar. Stir and let set (proof) while continuing recipe. Mixture will foam and increase in volume if yeast is active; if yeast is not active, discard and start again. May keep mixture warm by wrapping a wet hot dish towel around lower part of mixing bowl.
Place milk, shortening, remaining 1/4 cup sugar and salt in pan to heat on stove top or in heat-proof glass if microwaving. Heat until shortening begins to melt. The shortening does not need to completely melt. Stir. Cool, if necessary, to just barely warm to the touch.
In medium bowl, slightly beat the egg. Gradually stir warm milk mixture into egg and then add egg mixture to the yeast mixture. Mix in whole wheat flour, using mixer on low speed, just until mixture is smooth. Add all-purpose flour and mix until all the flour is incorporated. If the mixture is sticky, add about 2 tablespoons more flour. (Practice makes this easier to determine.)
Put 2 tablespoons oil in container large enough for dough to double in size. Place dough in oiled container. Turn the dough over so the bottom oiled surface will be on top. Cover container and store in refrigerator at least 2 hours.
ABOUT 2 HOURS BEFORE SERVING TIME:
Place dough on floured surface. Knead six to eight times. Shape rolls. Easiest way, she says, is to hold the ball of dough and pinch (or "choke off") pieces. Roll (in your hand) pieces about walnut size rounds and place in 8-by-2-inch cake pans or shape as desired and place rolls 1/2-inch apart on a greased pan. Brush tops with melted butter. Let rise in warm place until doubled.
Bake in hot (400 degree F) oven 12 to 15 minutes until done and medium brown. Brush tops with melted butter. Serve hot.
To reheat leftover rolls, she says, put them in a pan and cover them with another pan that first has been dipped in water. Warm them in 350 degree F oven about 5 minutes.
*Jane Dora uses White Lily all-purpose flour for the rolls and says it may take less flour if a different brand is used.
Makes about 16 rolls, depending on size made. Recipe may be doubled.
Source: Jane Dora Asbury to the The Knoxville News-Sentinel, August 9, 2000
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