mmmm rolls

my mom is an amazing baker of bread-she kneads, let's rise, bakes as if it is second nature. she is even experimenting with wild yeast! i have done some bread making without a bread-maker and it is really fun, but mom gave me a bread-maker a few years ago and i must have used it hundreds of times since then. with two busy babies, it's hard for me to do all the kneading and things at the right time. in our bread-maker we make pizza/calzone dough, loaves of all types of bread, and my favorite is roll dough. i made these for dinner with tara, kevin, and the girls the other night and tara asked me to post the recipe. so here you go...

Wheat Dinner Roll Dough
1 1/2 cups water (warm-80degrees or so)
2 Tbl oil
1/4 cup brown sugar
2 tsp salt
2 Tbl dry milk
2 1/2 cups bread flour
2 cups whole wheat flour
2 1/4 tsp active dry yeast

if you are doing this in a bread maker:
place all ingredients in the maker pan in order that they are listed. make a little indention in the flour for the yeast to look like this:



put on your bread-maker's dough setting and watch carefully for the initial mixing and kneading to make sure the dough mixes, all the flour gets mixed in and not stuck to the sides, add teaspoonfuls of water if you need to to make sure the dough is moist, but sticky like this:




once the maker is done (about 1.5 hours for our breadman pro, which we love), make dough into desired shapes and let rise for 30 minutes covered and in a warmish place.



cook at 400 for 20ish minutes until slightly brown. they turn out great cooked on a stone as well!




with this batch i made a few for dinner and some bigger flatter ones for sandwiches the next day. i find that they are much easier to keep fresh in buns than loaves.





if you are not using a bread-maker, use your bread-making intuition, but i think you would knead twice-initially and then again about 30 minutes later, let rise for an hour before making the rolls and then rise 30 more minutes, then bake.

i have been using King Arthur whole wheat flour which is pretty good, but these are also wonderful with high quality multi-grain flour in place of the whole wheat...just gives it a different flavor and texture. enjoy wonderful bread and also the smell wafting through the house!!