Whole Wheat Refrigerator Rolls

This is for my friend Suzanne in Kinshasa, Democratic Republic of Congo.  She is busy serving others during the day and doesn’t have much time to bake for dinner.  You can mix up this dough the night before, put it in the refrigerator, and finish the next day.  Suzanne said cheap white bread is plentiful on the street, 20 cents for a great baguette, but she prefers whole wheat.  This is adapted from a Taste of Home recipe.  Thank you Suzanne for your great example of selfless service, I hope this helps you.

                       

2 pkg or 4½ tsp dry yeast
2 cups warm water (about 110°)
1/2 cup sugar
3 cups all-purpose flour
3 cups whole wheat flour
2 tsp salt
1 egg, beaten
1/4 cup oil

In a mixing bowl, sprinkle yeast over warm water, and sprinkle sugar over yeast.  Let stand 5 minutes.  Blend in all-purpose flour, whole wheat flour, salt, egg, and oil to make a soft dough.  Knead until smooth and elastic (by hand or mixer).  Place in greased bowl, turning once to grease top.  Cover and let rise until doubled or cover and refrigerate overnight.  Punch dough down and form into dinner-size rolls.  Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls, I prefer my Demarle muffin tray, no greasing necessary.  Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1 to 2 hours for refrigerated dough.  Bake at 350° for 10 minutes or until light golden brown.  Serve warm.  If desired, dough may be kept up to 4 days in the refrigerator.  Punch down daily, take out amount for desired number of rolls.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

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