Perfectly Easy Dinner Rolls (turned wheat)

My new favorite recipe! I have made these each week for the past 2-3 weeks (which says something as I have not been very happy with some of the rolls/bread I have made).

This recipe came from those recipe cards that come in the mail. This one says its from Easy to Bake, Easy to Make.

This is exactly as it is written on the card - see below for the modifications I make.

Ingredients:
1c. warm water
2 packages active dry yeast (1 pkg = 2 1/4 tsp or slightly less than 1 tablespoon) -- NOT RAPID RISE
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 tsp salt
4-4 1/2 cups unbleached all-purpose flour
Additional melted butter - optional

Directions:

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in butter, sugar, eggs and salt, Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.

Grease a 13x9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal sized pieces. Roll each peice into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 2 hour.

Preheat over to 375F. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter if desired. Break rolls apart to serve.

MODIFICATIONS:

I double the batch and get about 32 rolls total (I make them in two batches of 16). The pictures show this being mixed by hand - I use my Kitchen Aid. I do the yeast in my mixer bowl then gather the other ingredients - melt the butter (of which I only use 9/10ths of one stick for the double recipe) the other 1/10th I use to rub on the top after its done baking (I don't melt it just rub it on -- it will melt right away!) I use 5 eggs total for the double batch and I also use 1/2 wheat flour and 1/2 white flour (I start right away with 4 cups wheat and then add the white flour one cup at a time - I usually just stop at 4 cups as I did 5 one time and they were to dense. Also this dough will NOT look like traditional non sticky bread dough - it is still VERY sticky but I have tried it and it is OK! I cover the bowl when done and the next morning usually I make 1/2 of them up and then 2-3 days later do the other half (these are better fresh out of the oven).  To get my rolls to rise I usually turn to oven on - when it is about 110-120 I turn it off and put them in with the door cracked a little. Once it is not so warm in there I do usually shut the door, they rise up great in this cooler weather. Once summer comes I wouldn't have to do this.

Let me know if you try this recipe out - we love it! It is the first time I have made "wheat" bread/rolls that was fluffy and not so dense.

Healthy Waffles

Ingredients needed:
1-1/2 Cups buttermilk (or fruit juice or non-dairy alternative
1 egg
2 TB olive oil
1 tsp. vanilla extract
2 TB honey
1/3 Cup raw brown rice
1/2 Cup wheat berries
1/2 Cup rolled oats
1/2 tsp. baking soda
1 tsp. salt
2 tsp. baking powder

Preheat waffle iron or pancake griddle to highest temperature.
Place buttermilk, egg, olive oil, vanilla extract, honey, brown rice, wheat berries, rolled oats in blender and blend at high speed for 4-5 minutes or until smooth.

Blend in baking soda, salt, and baking powder briefly just before baking.

Pour thin batter from blender onto seasoned, hot waffle iron or pancake griddle sprayed with olive oil non-stick spray.

Waffles: Bake about 4 minutes or until the light goes off. Don't Peek!

Pancakes: Bake on first side until bubbles on unbaked side begin to break; turn once and bake on second side.

For many more grain variations for pancakes and waffles see BREAKFASTS...with Blender Batter Baking and Allergy Alternatives by Sue Gregg.

Recipe from Marilyn Moll of http://www.urbanhomemaker.com/

My notes: Very thin batter. Have always used fruit juice. Make extras to freeze.