Tuesday, November 30, 2010

Overnight Honey-Wheat Rolls

Usually I use my Bosch machine to make dinner rolls, taking a portion of the big batch of bread dough to shape into rolls. But for our Thanksgiving feast, I decided to try a new recipe that I had clipped from a Taste of Home magazine.

It turned out to be a great choice. Not only is there no kneading involved, but the preparation can be spread out over two days. Mix up the ingredients one day, store in the refrigerator overnight, and shape and bake the following day.

Overnight Honey-Wheat Rolls

1 pkg (1/4 oz) active dry yeast (or 2 1/4 teaspoon)
1 1/4 cups warm water (110 to 115 degrees), divided
2 egg whites
1/3 cup honey
1/4 cup canola oil
1 teaspoon salt
1 1/2 cups whole wheat flour
2 1/2 cups all-purpose flour
Melted butter, optional

In a small bowl, dissolve the yeast in 1/4 cup warm water. In a large bowl, beat egg whites until foamy. Add yeast mixture, honey, oil, salt, whole wheat flour and remaining water. Beat on medium speed for 3 minutes or until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight.

Punch dough down. Turn onto a well-floured surface; divide in half. Shape each portion into 8 balls. To form knots, roll each ball into a 10-inch rope; tie into a knot. Tuck ends under. Place rolls 2 in. apart on greased baking sheets.

Cover and let rise until doubled, about one hour. Bake at 375 degrees for 10-12 minutes or until golden brown. Brush with melted butter if desired.  Yield: 16 rolls

Linked to Tasty Tuesday

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