Whole Wheat Breakfast Rolls (A B M)
photo by dividend
- Ready In:
- 3hrs 10mins
- Ingredients:
- 12
- Yields:
-
16 muffins
- Serves:
- 16
ingredients
-
FLOUR MIX
- 354.88 ml bread flour
- 354.88 ml whole wheat flour
-
CORNMEAL
- 29.57 ml cornmeal
- 295.73 ml water
-
DOUGH
- 29.58 ml unsalted butter
- 7.39 ml salt
- 78.78 ml maple syrup
- 709.77 ml mixed flour
- 59.14 ml nonfat dry milk powder
- 7.39 ml yeast
-
ADDITIONS
- 118.29 ml rolled oats
- 118.29 ml raisins
directions
- Bring the water to a boil. Pour over the cornmeal, stir well, and let sit for 10 minutes.
- Add the cornmeal mixture to the bread machine pan.
- Mix the 2 flours together (I do this with a whisk to get them nicely integrated).
- Add the dough ingredients to the bread machine pan in the order indicated by the manufacturer.
- Process on the 1 1/2 lb dough cycle.
- Remove the dough from the machine and knead in the rolled oats and raisins.
- Form the dough into a tight ball and let it rest for 10 minutes.
- With a bench scraper, divide the dough into 16 pieces. Form each piece into a ball.
- Place the balls on a cookie sheet covered w/ parchment paper. Cover them with plastic wrap and let them rise until doubled (normally ~30 minutes). Preheat the oven to 400°F while they're rising.
- Bake for 15-20 minutes.
- Cool on a wire rack.
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RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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