This is the same dough recipe that I use to make cinnamon rolls- I just "healthified" it by using some whole wheat. On my first try I usually only substitute half of the white flour with whole wheat to see how a recipe holds up. If it's a success, I'll try incorporating more whole wheat on my next attempt. This time it worked wonderfully! The rolls were still light, pillow-soft, silky-smooth, melt in your mouth morsels (all that butter helps)!
I didn't say they were low-calorie, just whole-grain. While I'm always cautious about using butter, I find that a little bit goes a long way in terms of texture and flavor in bread- especially rolls. These beautiful buns are so good that there's no need to dollop on butter before eating. Hot out of the oven or rewarmed later- I like them just the way they are. With a drizzle of honey or a dab of strawberry jam... heaven.
INGREDIENTS
2 cups white whole wheat flour
1-2 cups unbleached all-purpose flour
1 Tbsp. instant yeast
1 tsp. salt
1/4 cup natural cane sugar
1/4 cup butter, melted
1 egg, whisked
1 cup + 2 Tbsp. warm milk (low-fat works fine)
DIRECTIONS
1. In a large bowl, whisk to combine 2 cups whole wheat flour, yeast, salt, and sugar. Pour in butter, egg, and milk. Stir until ingredients form a thick paste. Continue adding flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Turn onto a lightly floured surface and knead, adding flour to prevent sticking, until smooth, about 8-10 minutes. Return the dough to a lightly greased bowl, cover, and let rise until doubled in size, about an hour.
2. Punch down the dough. Divide into 12 even portions and form into rolls. Place in a lightly greased 9x13 baking dish. Cover, and let rise until doubled in size, about 1 hour.
3. Preheat oven to 350 F. Bake rolls for 15-20 minutes, until golden brown on top. Remove from the oven and remove from the pan to let cool on a rack.
Makes 1 dozen rolls.
(My mom's recipe.)
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