Soft Break Cakes

Adapted from "Classic Vegetarian Cuisine" by Rosemary Moon. Whole wheat, and fast to make. Make 6 if you'd like to use them as sandwich rolls, or make 8 if you'd like smaller dinner rolls. Cook time includes resting time.

• Ready In: 1 hr 5 mins
• Serves: 6-8
• Yields: 6 cakes

Ingredients

• 2  cups whole wheat flour
• 1  teaspoon salt
• 1 1⁄2 tablespoons  yeast
• 1  teaspoon brown sugar
• 3⁄4 cup milk
• 2  tablespoons butter
• 1  egg, beaten

Directions

1. Preheat oven to 425°F.
2. Lightly grease a cookie sheet.
3. Warm milk and butter to 100-120°F.
4. In a small bowl, combine milk mixture, yeast, sugar, and egg.
5. In a large bowl, combine flour and salt. Work in the wet ingredients to make a soft dough.
6. Knead gently until smooth.
7. Form 6 to 8 round cakes.
8. Place cakes on a cookie sheet and let rise in a warm place for 20 minute.
9. Bake about 15 minutes. If a brown top is desired, glaze with egg or milk and sugar a few minutes before removing from oven.