Post by Loupy on Mar 23, 2013 19:49:47 GMT -7
Make-Ahead Honey Wheat Rolls
www.tasteofthesouthmagazine.com/content.aspx?id=22258
Yield: 24
Ingredients:
4½ cups bread flour, divided
1¾ cups warm water (100° to 115°), divided
1½ (¼-ounce) packages dry yeast (3½ teaspoons)
1½ teaspoons sugar
1 cup whole-wheat flour
1/3 cup honey
1/3 cup canola oil
2 teaspoons salt
Instructions:
1. In a large bowl, place ¼ cup bread flour, ½ cup warm water, yeast, and sugar.
Using the paddle attachment, beat at low speed with a heavy-duty stand mixer until blended.
Let stand until bubbly, about 10 minutes.
2. Add whole wheat flour, remaining 1¼ cups warm water, honey, oil, and salt.
Beat at medium speed until blended.
Add 3 cups bread flour, ½cup at a time, beating until a thick dough forms.
Attach the dough hook.
Continue adding remaining 1¼ cups bread flour until dough forms a ball and leaves the side of bowl.
3. Turn dough out onto a lightly floured surface, and knead 3 or 4 times.
Place dough in a large bowl; spray with nonstick cooking spray, turning to coat top.
Cover, and let rise in a warm place (85°), until doubled in size, about 1 hour.
4. Punch dough down. Cover 2 large baking sheets with parchment paper or wax paper, and spray with nonstick cooking spray.
Divide dough into 24 portions. With lightly floured hands, shape each portion of dough into a ball.
Place dough balls on prepared baking sheets 1 inch apart.
Cover and freeze until firm.
Remove dough balls from baking sheets; place in resealable freezer bags.
Seal bags, and freeze. (Dough is best if used within 2 months.)
5. To bake frozen dough, remove dough balls from freezer.
Place each dough ball in a muffin cup coated with nonstick cooking spray.
Cover with a dish towel, and let rise in a warm place (85°), until doubled in size, about 1 to 1½ hours.
6. Preheat oven to 350°.
Uncover dough; bake until golden brown, 17 to 20 minutes.
Let cool in pans for 5 minutes.
Remove from pans, and let cool completely on a wire rack.
7. To bake rolls on the same day you make the dough, place dough in muffin cups coated with nonstick cooking spray.
Cover, and let rise in a warm place (85°), until doubled in size, 35 to 40 minutes.
Uncover; bake at 350° until golden brown, 17 to 20 minutes.
Let cool in pans for 5 minutes.
Remove from pans, and serve warm or let cool completely on a wire rack.
© 2013 Hoffman Media, LLC. All Rights Reserved.
www.tasteofthesouthmagazine.com/content.aspx?id=22258
Yield: 24
Ingredients:
4½ cups bread flour, divided
1¾ cups warm water (100° to 115°), divided
1½ (¼-ounce) packages dry yeast (3½ teaspoons)
1½ teaspoons sugar
1 cup whole-wheat flour
1/3 cup honey
1/3 cup canola oil
2 teaspoons salt
Instructions:
1. In a large bowl, place ¼ cup bread flour, ½ cup warm water, yeast, and sugar.
Using the paddle attachment, beat at low speed with a heavy-duty stand mixer until blended.
Let stand until bubbly, about 10 minutes.
2. Add whole wheat flour, remaining 1¼ cups warm water, honey, oil, and salt.
Beat at medium speed until blended.
Add 3 cups bread flour, ½cup at a time, beating until a thick dough forms.
Attach the dough hook.
Continue adding remaining 1¼ cups bread flour until dough forms a ball and leaves the side of bowl.
3. Turn dough out onto a lightly floured surface, and knead 3 or 4 times.
Place dough in a large bowl; spray with nonstick cooking spray, turning to coat top.
Cover, and let rise in a warm place (85°), until doubled in size, about 1 hour.
4. Punch dough down. Cover 2 large baking sheets with parchment paper or wax paper, and spray with nonstick cooking spray.
Divide dough into 24 portions. With lightly floured hands, shape each portion of dough into a ball.
Place dough balls on prepared baking sheets 1 inch apart.
Cover and freeze until firm.
Remove dough balls from baking sheets; place in resealable freezer bags.
Seal bags, and freeze. (Dough is best if used within 2 months.)
5. To bake frozen dough, remove dough balls from freezer.
Place each dough ball in a muffin cup coated with nonstick cooking spray.
Cover with a dish towel, and let rise in a warm place (85°), until doubled in size, about 1 to 1½ hours.
6. Preheat oven to 350°.
Uncover dough; bake until golden brown, 17 to 20 minutes.
Let cool in pans for 5 minutes.
Remove from pans, and let cool completely on a wire rack.
7. To bake rolls on the same day you make the dough, place dough in muffin cups coated with nonstick cooking spray.
Cover, and let rise in a warm place (85°), until doubled in size, 35 to 40 minutes.
Uncover; bake at 350° until golden brown, 17 to 20 minutes.
Let cool in pans for 5 minutes.
Remove from pans, and serve warm or let cool completely on a wire rack.
© 2013 Hoffman Media, LLC. All Rights Reserved.
