Recipe by Sharlene~W
Break out the butter! My kids can put both of these loaves away within minutes of coming out of the oven. I found it in a Good Housekeeping cookbook a while back.
Top Review by Amber Dawn
Made these tonight for my "Survivor" dinner group. Since I am alergic to walnuts I left them out. I wanted dinner rolls so I shaped 1-1/2 inch balls and then dipped them in butter (so they wouldn't stick together). They were fantastic. Nice and light--great whole wheat rolls.
- 1⁄2 cup milk, heated to warm (105° to 115°F)
- 1 package active dry yeast
- 1 cup water
- 3 tablespoons butter, softened
- 2 tablespoons molasses
- 1 1⁄2 teaspoons salt
- 2 cups whole wheat flour
- 1 1⁄2 cups bread flour
- 2 cups walnuts, toasted and coarsely chopped
Directions See How It's Made
- In large bowl, combine warm milk and yeast; stir to dissolve.
- Let stand until foamy, about 5 minutes.
- Stir in warm water, butter, molasses, salt, whole-wheat flour, and 1/2 cup bread flour.
- Stir in another 3/4 cups bread flour and knead mixture in bowl until a ball forms.
- Transfer dough to lightly floured surface and knead until is smooth and elastic, 7 to 10 minutes.
- Add additional flour just to keep dough from sticking.
- Shape dough into ball and place in greased bowl, turning dough to grease top.
- Cover with plastic wrap and then a towel and let rise in warm place until doubled in volume (about 1 hour).
- Punch down dough.
- Turn it onto lightly floured surface and knead in walnuts.
- Cut dough in half; cover and let rest for 10 minutes.
- (Resting makes the dough easier to shape).
- Grease two large cookie sheets.
- Shape each dough half into an oval and place on cookie sheets.
- Cover loosely with plastic wrap and let rise until doubled (about 45 minutes).
- With sharp knife or razor blade, cut three slashes across the tops of loaves.
- Preheat oven to 375°F.
- Lightly dust loaves with flour.
- Bake until loaves sound hollow when tapped on bottom, about 30 minutes.
- Transfer to rack to cool.