Roll Dough

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Roll Dough

 

 

 

1 ½ cups water, divided

 

2 pkg. Yeast

 

1 cup Silk soymilk, scalded

 

½ cup milled cane sugar

 

4 tsp. salt

 

¼ cup vegetable oil

 

2 cups whole-wheat flour

 

4 ½ cups unbleached flour

 

 

 

Soften yeast in ½ cup warm water. Stir in 4 or 5 tablespoons of whole-wheat

flour and cover with a napkin. Let stand 5 – 10 minutes.

 

 

 

Measure milled cane sugar and salt into mixing bowl; add scalding milk and

stir to dissolve. Add remaining 1 cup water to milk mixture.

 

 

 

In a large mixing bowl stir the milk mixture into the 2 cups of whole-wheat

flour and 2 cups of the white flour. Using the dough hook setting on your

large mixer, mix the dough and allow 5 minutes for the gluten to form,

scraping down the bottom and sides as you go.

 

 

 

Add the oil and yeast; continue mixing. Begin adding the remaining 2 ½ cups

of unbleached flour. Dough should only be slightly sticky to the touch.

Continue to knead the dough for 10 minutes.

 

 

 

Remove from pan, shape into a ball and rub with a little oil. Cover and

place in a warm area. Allow to double in size. If possible let the dough

rise twice before forming into your favorite dish.

 

 

 

One Roll Dough recipe yields enough dough to make one batch of German Cream

Buns.

 

 

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