2 tablespoons yeast
1 cup plus 2 tablespoons warm (110 – 115 degrees)
1/3 cup oil
1/4 cup sugar
1 egg
1 teaspoon salt
1 1/2 cups whole wheat flour
1 1/2 – 2 cups all purpose flour
1/2 tablespoon dough enhancer (optional)
Dissolve yeast in water. Add oil and sugar. Let stand 5 minutes. Add egg, salt, dough enhancer, and enough flour to form a soft dough. Turn onto floured surface and knead until smooth and elastic, adding remaining flour as needed. Do not let rise. Divide into 12 pieces, shape each into a ball. Place about 3 inches apart on a greased baking sheet. Cover and let rest 10 minutes. Bake at 425 degrees for 8-10 minutes.
I make this in my Kitchen Aid stand mixer.
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I plan to try this recipe later this week. I’ll let you know how my family likes them!
I make rolls with my regular sandwich bread dough, then freeze them after shaping and before rising. Then you pull them out and thaw and rise for four hours and bake 20 minutes. I don’t always remember to get them out in time for dinner though! This recipe will fill that gap.
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I did try these today and they were LOVELY! I used 1/2 soft white wheat and 1/2 hard red (to 3c.) and then added in all-purpose until the dough was not sticky.
I’m VERY excited to have a roll recipe that I can fix in a hurry. Thanks!
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