Today's dinner rolls

[Guest guest]

I wouldn't be surprised if you guys are sick of me, but I only have

enough energy to cook and post, so you're stuck with me for today, at

least. :-)

 

My rolls came out really well, so I thought I'd post the recipe. I use a

bread machine to knead, so adjust accordingly if you do it the

old-fashioned way.

 

Whole-wheat dinner rolls

 

Yield: 12 rolls

 

1 1/4 cups water

2 1/2 cups whole-wheat flour

1 cup bread flour

2 1/2 tablespoons vital wheat gluten

2 tablespoons sugar

1 heaping teaspoon salt

1 1/2 teaspoons active dry yeast

 

Put ingredients in your bread machine in the order suggested. Shape

finished dough into 12 balls. Place almost touching in a baking dish (I

use a glass, 9 " x13 " dish) that's been either lightly greased or lined

with parchment. Cover with plastic wrap or a towel and let rise until

double in size, about 30-40 minutes. Bake at 375 for about 15 minutes,

or until they look golden brown and sound hollow when you tap their

little bottoms. :-)

 

--

Spin the auto-sig generator, and she says:

 

" I've noticed that the press tends to be quite accurate, except

when they're writing on a subject I know something about. "

(Keith F. Lynch)

[Guest guest]

, Serene <serene-lists wrote:

>

> I wouldn't be surprised if you guys are sick of me, but I only have

> enough energy to cook and post, so you're stuck with me for today, at

> least. :-)

 

Serene, I for one am THRILLED that you're posting these recipes! It's

great to see someone show such excitement about McDougalling. I hope

it's infectious! :-)

 

Susan

 

PS--The rolls sound divine! I've been looking for a bread recipe to

use in my new stand mixer, and this may be the one. Thanks!

[Guest guest]

I will be trying this in my stand mixer too, thanks. The celeriac soup also

sounds yummy.

 

 

--

Susan Voisin

Sender:

 

Reply

Nov 12, 2007 7:28 AM

Re: Today's dinner rolls

 

, Serene <serene-lists wrote:

>

> I wouldn't be surprised if you guys are sick of me, but I only have

> enough energy to cook and post, so you're stuck with me for today, at

> least. :-)

 

Serene, I for one am THRILLED that you're posting these recipes! It's

great to see someone show such excitement about McDougalling. I hope

it's infectious! :-)

 

Susan

 

PS--The rolls sound divine! I've been looking for a bread recipe to

use in my new stand mixer, and this may be the one. Thanks!

 

 

 

 

 

Check out our recipe files at http://www.fatfreevegan.com .

 

[Guest guest]

Hey Serene,

I just wanted to let you know that I tried the dinner roll recipe you

posted a few weeks back. They were a biiiiiiig hit at Thanksgiving. I

personally thought I should have let them rise a bit more after

shaping them, but people seemed to like the denseness and thought the

wheat flavor went very well with apple butter. I toasted the

leftovers and made them into mini hummus sammiches later that weekend.

 

Thank you so much for sharing your recipes, meal ideas and knowledge!

Mary

 

, Serene <serene-lists wrote:

 

> My rolls came out really well, so I thought I'd post the recipe. I

use a

> bread machine to knead, so adjust accordingly if you do it the

> old-fashioned way.

>

> Whole-wheat dinner rolls

>

> Yield: 12 rolls

>

> 1 1/4 cups water

> 2 1/2 cups whole-wheat flour

> 1 cup bread flour

> 2 1/2 tablespoons vital wheat gluten

> 2 tablespoons sugar

> 1 heaping teaspoon salt

> 1 1/2 teaspoons active dry yeast

>

> Put ingredients in your bread machine in the order suggested. Shape

> finished dough into 12 balls. Place almost touching in a baking dish (I

> use a glass, 9 " x13 " dish) that's been either lightly greased or lined

> with parchment. Cover with plastic wrap or a towel and let rise until

> double in size, about 30-40 minutes. Bake at 375 for about 15 minutes,

> or until they look golden brown and sound hollow when you tap their

> little bottoms. :-)

>