Honeyed Wheat Rolls

1 Tbls. Active Dry Yeast
1 1/4 cups warm water
1 Tbls. Honey
2 Tbls. Vegetable Oil
2 tsp Course Salt or 1 tsp. Table Salt
3 Tbls. Nonfat Dry Milk
1/2 cup Wheat Germ
3 to 3 1/2 cups unbleached White Flour
Melted Butter
In medium sized bowl disolve yeast in 1/4 cup of the warm water and honey. Add oil, salt, remaing water and the dry milk. Stir in wheat germ and add 3 cups of flour, a little at a time. When dough begins to leave the sides of the bowl, turn out onto a floured surface and let rest while you clean and grease the bowl. Kneed until dough is smooth and elastic adding any remaining flour as needed. Return dough to the bowl, cover with plastic wrap and let rise about 1 1/2 hours, or until double in bulk.
Punch down dough and kneed briefly. Pat dough into a round about the size of a frisbee. Use a floured knife to cut the dough into quarters; then cut each quarter into 3 wedges. Cover and let rest 15 minutes.
Flour your hands and shape the wedges into 12 balls. Flatten the balls with your hands and arrange, well spaced, on a large greased cookie sheet. Cover buns and leave to double in bulk. Spread tops with melted butter. Bake in a preheated 400 degree oven for 25 to 30 minutes. Makes 12 hamburger buns.

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