Recipe: Whole Wheat Rolls

Hello Readers,

We experimented this week with making rolls out of our Honey Whole Wheat Bread with Flaxseed & Millet.  A big thank you to the fabulous members of Sarah's knitting club for the positive feedback on this recipe!  These rolls make perfect summer sandwiches...just slice in half and fill them with the salad of your choice.  For the rolls, we left out the flaxseed and millet the bread recipe calls for, and instead added about 1/3 cup of amaranth. This gives the rolls a nice nutty texture.

Here are the steps:

1.  Make up our bread recipe, as usual.  If you need a refresher on kneading dough, there are lots of pictures here.

2.  When you're ready to bake the dough, instead of forming into loaves just pull off golf-ball-sized pieces of dough and shape them into little rolls.   

3. Bake them on a tray or pizza stone at 350° F for 18-24 minutes.  Just watch them carefully towards the end of the baking time to make sure they don't burn.

4.  Allow to cool on a wire rack, and enjoy!  Makes about 2 dozen rolls.  

Best of luck always,


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