Post by Sheila on Oct 29, 2010 13:11:35 GMT -5
Seeded Dinner Rolls
Makes about 75 rolls
1/2 cup warm water
3 packages dry yeast
1 tablespoon white sugar
2 cups quick cooking oats
½ cup flax seed
½ cup sunflower kernels
2 cups whole wheat flour
4 1/2 cups warm water
1 1/2 tablespoons salt
2/3 cup brown sugar
2/3 cup vegetable oil
10 ¼ cups bread flour
Directions:
In a mixing bowl place ½ cup warm water, tablespoon of sugar, ¼ cup of bread flour, and yeast. Stir together gently. Allow to proof for five minutes. In five minutes, it should be bubbly and noticeably larger in size.
Add all other ingredients except bread flour. Beat for about a minute with electric mixer, until well combined. Slowly add bread flour two cups at a time, mixing well with a dough hook after each addition (can use regular paddle if you don’t have a dough hook). Add enough flour so that the dough forms a ball and pulls away from the sides. This will usually be anywhere from 8-10 cups. Dough will be sticky
Place dough in LARGE oiled bowl and turn to coat. Cover with dish towel and let sit in a warm spot for 45 minutes to an hour, until doubled in size. Pull off 1 ½ inch balls of dough and place on baking sheets lined with waxed paper or parchment paper which has been sprayed with cooking spray. Cover and seal well and freeze until firm. Remove from sheets and place in zipper seal bags, returning to freezer immediately.
To bake: Remove desired amount of dough balls from freezer. Place each dough ball in a greased muffin cup. Cover with dish towel and allow to rise in warm place until doubled in size. Bake at 350 for 15-20 minutes, or until browned and done.
To bake rolls from unfrozen dough (the day you make the dough): Place dough balls in greased muffin cups. Cover and allow to rise for about an hour or until doubled. Bake as instructed above.
Makes about 75 rolls
1/2 cup warm water
3 packages dry yeast
1 tablespoon white sugar
2 cups quick cooking oats
½ cup flax seed
½ cup sunflower kernels
2 cups whole wheat flour
4 1/2 cups warm water
1 1/2 tablespoons salt
2/3 cup brown sugar
2/3 cup vegetable oil
10 ¼ cups bread flour
Directions:
In a mixing bowl place ½ cup warm water, tablespoon of sugar, ¼ cup of bread flour, and yeast. Stir together gently. Allow to proof for five minutes. In five minutes, it should be bubbly and noticeably larger in size.
Add all other ingredients except bread flour. Beat for about a minute with electric mixer, until well combined. Slowly add bread flour two cups at a time, mixing well with a dough hook after each addition (can use regular paddle if you don’t have a dough hook). Add enough flour so that the dough forms a ball and pulls away from the sides. This will usually be anywhere from 8-10 cups. Dough will be sticky
Place dough in LARGE oiled bowl and turn to coat. Cover with dish towel and let sit in a warm spot for 45 minutes to an hour, until doubled in size. Pull off 1 ½ inch balls of dough and place on baking sheets lined with waxed paper or parchment paper which has been sprayed with cooking spray. Cover and seal well and freeze until firm. Remove from sheets and place in zipper seal bags, returning to freezer immediately.
To bake: Remove desired amount of dough balls from freezer. Place each dough ball in a greased muffin cup. Cover with dish towel and allow to rise in warm place until doubled in size. Bake at 350 for 15-20 minutes, or until browned and done.
To bake rolls from unfrozen dough (the day you make the dough): Place dough balls in greased muffin cups. Cover and allow to rise for about an hour or until doubled. Bake as instructed above.
