Wednesday, March 11, 2009

Soft Whole Wheat Dinner Rolls

These whole wheat rolls will impress you with how incredibly soft they are. The secret ingredient is instant mashed potatoes. I got this recipe from an old issue of Bon Appetit I found. -Kristin

3/4 c. milk (2% or whole)
3/4 c. water
1/4 c. butter
3 c. whole wheat flour or white whole wheat flour
3/4 c. instant mashed potato flakes
1/4 c. nonfat dry milk powder
3 T. sugar
2 1/4 t. quick-rising active dry yeast
1 1/4 t. salt
1 egg yolk
1 egg white, whisked with 1 T. water (for glaze)
3-5 T. oatmeal
  • Bring milk and water to simmer in a small pan.
  • Remove from heat and stir in butter until melted. Bring the mixture down to 120-130 F.
  • Meanwhile, mix together all the dry ingredients.
  • Add the warm milk mixture to the dry ingredients along with the egg yolk.
  • Knead mixture in bowl until dough comes together, (dough will be sticky).
  • Turn out onto floured work surface and knead until very smooth, elastic and no longer sticky. (About 8 minutes) *Or just use stand up mixer.
  • Place dough in a buttered bowl and cover with plastic wrap and then a kitchen towel. Set in a warm, draft free place and let rise for 1 to 1 1/2 hours till doubled.
  • Butter 13x9x2 baking sheet.
  • Turn dough onto floured surface and divide in half and then each half into 4 equal pieces.
  • Roll each piece into almost smooth ball.
  • Arrange dough rounds 4 lengthwise and 4 crosswise rows in prepared pan.
  • Cover with kitchen towel and let rise till almost doubled and expanded to where they touch each other, about 1 hour and 15 minutes.
  • Preheat oven to 350.
  • Brush the egg white mixture all over the rolls and then sprinkle with the oatmeal.
  • Bake for 28 minutes until lightly browned.
  • Remove from oven and let cool a few minutes before removing.

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