It has rolled around again. . .Meatless Monday is here. We're going to have a big pot of navy beans with these gorgeous wheat rolls. I have been wanting to use more whole wheat flour in my cooking, so I thought I would start with these. Some people are super-intimidated by making yeast bread, but please don't be. It is actually quite simple, and though it is time-consuming, it isn't much work. Once you start, you will not want to buy processed bread ever again!
Ingredients: 2 cups warm water 2 cups whole wheat flour 1 package active dry yeast 1 teaspoon salt 1/3 cup honey 1/3 cup vegetable oil 5 cups all-purpose flour
Directions: Preheat oven to 375.
Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Throw the dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes (I had to have my husband help knead it some). When dough is smooth and elastic, place it in a well-oiled bowl. Turn it several times in the bowl to coat the surface of the dough with the oil, and cover it with a damp cloth. Let it rise in a warm place until doubled, which will take about 45 minutes.
Punch down the dough, and shape into two loaves or rolls (I use muffin tins for this). I made rolls and a loaf. Allow to rise for another 40 minutes. Bake for 25-30 minutes.
Living in small town Oklahoma, I am married to the sweetest man you will ever meet. We have five young children, so I would now consider myself a professional juggler. I'm a wannabe crafter, cook, baker, and gardener. Some might call me crunchy. I'm okay with it.