Monday, August 4, 2008

Light and Fluffy Dinner Rolls.......




Making a whole grain roll that is also light and fluffy like a white flour roll is sometimes tricky. Here is a great recipe that I made yesterday using whole wheat and millet flour. I added a few cups of white and made sure the dough was good and sticky. The saying goes...."The stickier the dough, the lighter the roll." So, when the dough is just barely pulling from the side, it is ready. It should be tacky to the touch. These were quite tasty especially when served warm with Cinnamon Honey Butter. The recipe made a huge batch which gave me 24 clover leaf rolls, 24 regular rolls and a big loaf of cinnamon swirl bread which was also delicious and rose beautifully. You can add any type of grain with this bread just make sure that the majority is wheat. I used about 1 1/2 cups of millet which I just grind right with my wheat ( to learn about millet, read my blog entry on January 31st) . Try them out.


Light and Fluffy Dinner Rolls

from the Healthy Recipes cookbook from Shar's



In Bosch or other mixer with dough hook place:

4 cups warm water

1/2 cup powdered milk

3 T. Yeast

1/2 C. Honey

2 T. dough enhancer

1/2 C. applesauce

1/3 C oil

4 C. freshly ground whole wheat flour


Mix thoroughly on speed 1 for 15 seconds. Cover and let sit for 10 min. until bubbly.


Add:

4 eggs

1 T. salt

enough flour to clean sides of bowl, 7-9 cups


Knead on speed 1 for 4 minutes. Dough should be soft and manageable, a little sticky. If too stiff, sprinkle a little water on top and mix.Oil hands and shape immediately into rolls or bread. Let rise until double. For rolls, bake at 350 for 12-18 minutes depending on shape. For bread, about 30 - 34 minutes.


Cinnamon Honey Butter

1/2 cup softened butter

1/2 cup powdered sugar

1/2 cup honey

1 tsp ground cinnamon


Beat until light and fluffy.


I served the rolls up with the Ginger Lime Sirloin from Sister's Cafe (yum), Garlic roasted mashed potatoes with the skins on and the Strawberry spinach salad from my blog. Great dinner. I have also tried the Spinach and Chicken stuffed shells from Sister's Cafe last week and they were a hit. The kids all asked for seconds. I made half the recipe and it was a full pan.

FYI: For any interested, Shar's has the Cadillac Pressure Cooker pan on sale this month for $299. That is a great price and it is my favorite pressure cooker. I just can't live without mine. I had my potatoes done in 5 minutes.

19 comments:

Kelli said...

When you make clover leaf rolls, do you just do three small balls right next to each other, or is there some other trick?

Bill & Robin said...

Love you recipes. Thanks for sharing them. Robin

Shari Goodman said...

For clover leaf rolls, I just make three balls, no tricks, each about an 3/4 to 1 inch in size and set them all next to eachother in the muffin tin. Also, for dough enhancer, I get mine at Shar's Bosch Center which you can order on line or you can probably just add 1/3 cup gluten.

wendilee said...

I tried those rolls you sent home with Kevin last night. They where Yuuuummy. Thanks. I'll have to try this recipe and see if I can make them half as good as you.

Tracey said...

Those look so good - I will have to try them! Except mine probably won't look quite like yours.

Brian and Aubrey said...
This comment has been removed by the author.
Brian and Aubrey said...

What is the brand and model of the pressure cooker you like? Also, do you have any recipes or cookbooks for pressure cooking that you can recommend? Thank you!

hornes said...

You are an amazing person! You can just click on the web site again & it will work. I fixed it. I heard your little Tate is talking! I can't wait till that day comes for me! Easton will be 3 September 23. I can't believe how fast time goes by! It seems like yesterday that I talked with you about the gluten free diet! It really does work. Thank you!I just got approved for long term after the 5th time. I was paying $600 a month to L.I.F.E for his structured hab. because that was therapy he didnt get unless on long term. So excited since I also pay a bio med doc monthly! You can't put a price on helping you child. So good to hear from you! I really think you are wonder woman and I tell everyone that! You have got it all together! Little jealous but hey I am glad I know you!

Shari Goodman said...

I use the Kuhn Rikon pressure cooker, cadillac version. I don't have the electric since it wasn't out then but I hear they are great. The stove ones work just fine for me. I bought mine at Shar's. They are pricey but I use mine almost daily. Chef Brad under my website sells a good pressure cooker cookbook and I believe Shar's has one as well. Both great to get you started then you learn how to adapt your own recipes to the pressure cooker method.

Melanie C. said...

I love your site! Thanks for the tips on whole foods! I completly agree with you!!! I have a question on these rolls--how much mnillet flour did you use?? I have never baked with it before, but I would like to give it a try. Thanks!!

Brian and Aubrey said...

Loved the rolls! I did freshly ground 1 1/2 C. millet, 2 cups red wheat and 2 C. soft white and the rest white flour. They were great! The honey cinnamon butter made them even better!! Thanks for sharing.

Shari Goodman said...

Melanie, I used about 1 C. millet flour. It has a very mild taste but doesnt have gluten so you don't want to use too much. You could add a little more than that if you want, another 1/2 to3/4 cup.

Kayleen the Violinist said...

Hi! So, I'm a bread-making Moron, but I really want to learn. Is it really like 12 cups of flour in this recipe? Can I make it with a regular hand-mixer, or do I really need a Bosch? Cause I don't have one. Do I have to add "dough enhancer"? I've never heard of it and can't find it at the grocery store. Can I make the recipe smaller at all? Your indulgence in answering my lame questions would be greatly appreciated. :) The rolls look SOOOO yummy!

Shari Goodman said...

Kayleen,
If you have a kitchen maid, that would work or you could by hand. It will not be as good but I did it like that for years until I had my Bosch. You can half it and you can use Vital Wheat Gluten instead of Dough Enhancer which you can find in the Baking sections of most stores. Bob's Red mill is one brand. Yes, It end up being 11-12 cups but it all depends on different things like humitity, etc in the home so you add it slowly until it feels just right. A little sticky but manageable. Good luck. Email if you have questions!

Shari Goodman said...

FYI : when using gluten instead of dough enhancer, use about 1/3 cup in this recipe. You can buy gluten at stores. I only have seen dough enhancer at Shar's.

Paula said...

Shari-
I did it. Arlon and the girls where gone to a reunion this past weekend and I stayed home (not feeling good). Started feeling better late sunday morning so I made a roast and decided to try and make the rolls. I have never made or even tried to make home made rolls or bread ever! I did it. They were really good. It made 2 loafs of bread and a large batch of rolls. The only problem I had was that my Kitchen Aid was not big enough for the amount of dough. Thanks for the recipe.
Paula

mannaseng said...

When you make these rolls, do you let them rise twice, like with traditional bread recipes? I made it once only letting it rise one time and they sort of deflated when I put them in the oven to bake. I'm not sure if this was because I substituted regular milk (I didn't have powdered) or if I should have let it rise before shaping it. Either way, they are DELICIOUS, but I'd like to know where I went off track. Thanks!
~Amanda

Shari Goodman said...

mannaseng:
First of all, the powdered milk is in powdered form, not wet. Then, I let mine rise only once when using the bosch, twice if you don't. You may have let them rise too much if they deflated. Sorry they didn't work out great. Try again!

mannaseng said...

Thanks so much! I don't have a Bosch. As we're waiting for our kitchen things to be delivered by the moving company I'm working completely by hand at the moment! I'm sure you are right though, I think I simply let them rise to long. Thanks again for the wonderful recipes and advice!
~Amanda