Recipe: Overnight Whole Wheat Rolls

[Guest guest]

Easy, nourishing and great for summer because the bread is baked

before the day gets too hot.

 

Shoshana

 

Overnight Whole Wheat Rolls

 

Ingredients:

2 cups of whole wheat flour

2 tablespoons of brown sugar

1 teaspoon of salt

2 tablespoons of pure olive oil

3 tablespoons of dry granular yeast

1/2 cup of warm water

 

Put all of the ingredients into the bowl and mix. It will take some

time but you will get a cohesive ball that will clean the sides of the

bowl and no flour or dough will be sticking to it. Knead for just a

few minutes.

Grease a 6-muffin pan well. Roll the dough into a the diameter of the

muffin tin. Cut your dough into six sections. Take each section and

roll it in your palms and place it in the muffin tin. It should be

about 2/3 filled up. (or adapt this section to your pan.)

Cover the pan well with plastic wrap or put it in a bag. Put it into

the refrigerator and then go to sleep. In the morning, when you take

it out of the refrigerator, it will have risen a bit. Heat the oven to

175°C (350°F). When the oven is nice and warm, bake for about 15 minutes.

Remove and cool on a rack.