Prep 25 mins
Cook 25 mins
This is a streamlined version of my mom's recipe...it's great for beginning bakers because the dough doesn't need to rise. And it's so versatile... You can use either active dry or Rapid Rise yeast. You can use all white flour if you'd like, and can brush the tops with oil or a beaten egg instead of using water. My favorite things to top the rolls with are kosher salt and sesame seeds. Others that are good are poppy seeds, caraway seeds, sunflower seeds, flax seeds, and dried onion or garlic bits. These are unbelievably good right out of the oven...
- Preheat the oven to 425°F Grease a baking sheet and set it aside.
- Mix oil and water and heat until warm (I go "by feel - warm but not hot", but the proper temperature is 130 F). I use the microwave (heat for 90 seconds and then let it sit) for best results but you can also use the stovetop.
- Combine the yeast, salt, sugar, whole wheat flour, and white flour in a large bowl and stir until well-mixed.
- Mix the water and oil into the flour mixture.
- Turn the dough onto a floured countertop and knead. As you are kneading, add flour (up to 1 additional cup) until the dough is no longer sticky.
- Cut the dough into 8 pieces and shape them. (I usually make football shapes but these also make good breadsticks.).
- Brush with water, and sprinkle with any or all of the things in the introduction.
- Bake for 20-25 minutes or until the rolls are browned and the crust has gotten crunchy. (Slightly shorter time for breadsticks -- 10-15 minutes.).
- Enjoy hot with butter or margarine!
I tried this 2 different times hoping I had done something wrong the first but both times they were hard and heavy and not worth wasting all the ingredients on another time.
These were heavier and more tough than I was hoping for. I may have over-kneaded them though, I'm not sure. And I would say this makes more like 12 rolls, unless you want huge ones. Definitely is an easier recipe than most yeast breads.