Food recipes
Wheat Rolls
Wheat Rolls Ingredients: water, bottled, generic orange juice, raw butter, without salt honey wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table potatoes, raw, skin mil...
Wheat Rolls
Ingredients:
water, bottled, generic
orange juice, raw
butter, without salt
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
Directions:
Combine all dough ingredients, mix, and knead until a medium-soft, smooth dough is achieved.
Can use a mixer or bread machine.
Cover and allow to rise until quite puffy though probably not doubled, about 1 to 2 hours.
Divide dough into 16 pieces.
There are wonderful illustrations in the book, but basically you shape each piece into a rough ball, then pull downward around the top surface and gather in a small knot at the bottom.
Place on an unfloured work surface and, cupping your hand over the dough, roll gently and quickly to smooth top.
Place rolls in a lightly greased 13x9 pan.
Cover with greased plastic wrap and allow to rise for 1 1/2-2 hours.
Preheat oven to 350 degrees F. Uncover and bake until brown on top but light on the sides, about 23-25 minutes.
Remove from oven and, after a few minutes, carefully transfer to rack.
Brush with melted butter for a smooth, satiny crust.
Serve warm or room temperature.
Ingredients:
water, bottled, generic
orange juice, raw
butter, without salt
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
Directions:
Combine all dough ingredients, mix, and knead until a medium-soft, smooth dough is achieved.
Can use a mixer or bread machine.
Cover and allow to rise until quite puffy though probably not doubled, about 1 to 2 hours.
Divide dough into 16 pieces.
There are wonderful illustrations in the book, but basically you shape each piece into a rough ball, then pull downward around the top surface and gather in a small knot at the bottom.
Place on an unfloured work surface and, cupping your hand over the dough, roll gently and quickly to smooth top.
Place rolls in a lightly greased 13x9 pan.
Cover with greased plastic wrap and allow to rise for 1 1/2-2 hours.
Preheat oven to 350 degrees F. Uncover and bake until brown on top but light on the sides, about 23-25 minutes.
Remove from oven and, after a few minutes, carefully transfer to rack.
Brush with melted butter for a smooth, satiny crust.
Serve warm or room temperature.