| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
|
12 |
-16 rolls |
INGREDIENTS
| 2 |
tb |
Active dry yeast (I use rapid-rise) |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground ginger |
| 2 |
tb |
Gluten flour |
| 3 |
c |
Whole-wheat flour |
| 2 |
c |
Bread flour |
| 1/2 |
c |
Vegetable oil |
| 1 |
|
Egg |
| 1 3/4 |
c |
Lukewarm water |
| 3 |
tb |
Unsalted butter |
INSTRUCTIONS
Place yeast, sugar, salt, ginger, gluten flour, and 3 cups whole-wheat
flour in mixing bowl. With flat beater, blend ingredients. Add water, egg,
and vegetable oil. On medium speed, mix for 2-1/2 minutes, or until dough
forms rubbery strings between bowl and flat beater.
Attach dough hook; knead for approximately 8-9 minutes, adding rest of
flour in 1/2-cup increments, until dough is no longer sticky and forms a
ball around dough hook.
Remove dough to greased glass container; cover loosely with tea towel or
plastic wrap. Set in a warm, draft-free location until doubled in bulk;
punch down. Repeat for a second rise.
Preheat oven to 400F.
Turn dough out onto a floured surface; punch down. Shape into 12-16 rolls,
placing in pan about 1/2-inch apart. Cover with wax paper, then light tea
towel or plastic wrap. Let rise in a warm place until doubled in size.
Turn heat down to 375 (or 325 if using convection); bake for 15-20 minutes,
or until rolls are lightly browned on top. As soon as rolls are removed
from oven, melt butter over low heat and brush lightly over rolls for
softer crust.
Allow rolls to cool for approximately 20 minutes before serving. If
freezing rolls for later use, cool thoroughly (about 2 hours). Posted to
Digest bread-bakers.v097.n022 by "Joan Mathew" <cmathew@iadfw.net> on Mar
10, 1997
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