Whole Wheat "casserolls"
- Ready In:
- 2hrs 55mins
- Ingredients:
- 9
- Yields:
-
24 rolls
ingredients
- 236.59 ml milk
- 29.58 ml dark molasses
- 29.58 ml sugar
- 9.85 ml salt
- 59.14 ml butter or 59.14 ml margarine
- 118.29 ml warm water
- 2 (14.17 g) package active dry yeast
- 532.32 ml whole wheat flour
- 591.47 ml all-purpose flour
directions
- Scald milk.
- Stir in molasses, sugar, salt and butter or margarine.
- Cool to lukewarm.
- Measure water into large bowl.
- Sprinkle yeast onto water and stir until dissolved.
- Stir in lukewarm milk mixture.
- Combine flours in separate bowl.
- Stir half of flour mixture into liquids.
- Beat until smooth.
- Stir in remaining flour.
- Turn dough out onto lightly floured surface.
- Knead until smooth and elastic, approximately 10 minutes.
- Grease bowl.
- Place dough in greased bowl, turning once to grease top.
- Cover and place in warm spot to rise until doubled in bulk, about an hour.
- Punch down and turn out onto lightly floured surface.
- Divide dough in half.
- Form 12 inch roll from each half.
- Cut each roll into 12 equal pieces.
- Form into balls.
- Place balls 1/2 inch apart in greased shallow casserole dish OR place in greased round or square pans.
- Cover and place in warm spot to rise until doubled, about 50 minutes.
- Bake at 375 degrees, about 25 minutes for casserole dish, about 30 minutes for pans.
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RECIPE SUBMITTED BY
Sandaidh
United States