Whole Wheat Rolls ( Very Moist)
Why I Love This Recipe
First served these rolls in the mid 1970's, got the recipe and have rfined it and made countless times to the raves of all who have tasted them. My favorite is still warm from the oven with a big dollop of butter.
Ingredients You'll Need
3 1/2 cups Whole Wheat Flour
1 1/2 pkg Yeast
1/2 tsp Salt
1/2 cup Brown Sugar (packed)
1 1/3 cups Milk
1/2 cup Oil (Canola, e.g.)
3/4 Cup white Flour
(little at a time as per below)
Preheat oven to: 350°
Mix first 4 (dry) ingredients together in mixer with dough hook, or food processor with dough blade.
Heat milk in pyrex measuring cup in microwave for approx. 1/2 to 1 minute until temp. of milk is around 110° to 120°.
Add the milk and then the oil and eggs to the dry ingredients and mix well until the dough forms.
Scrape down the bowl and remix adding 1 to 2 Tbsp. flour (regular or bread) at a time (usually takes 3/4 to 1 cup) until the dough can be handled with buttered hands.
Most of the dough will stick together but some will still stick to the bowl (MUCH moister than average bread dough).
Butter a glass 13x9 inch dish and roll the dough into about 18 to 20 balls to cover bottom of the dish.
Cover with saran wrap to keep moisture in.
While making the dough balls, boil a cup of water in the 2 cup pyrex measuring cup in the microwave (covered to prevent splashes) for several minutes.
Move the measuring cup with hot water to the back corner of the microwave to provide heat and moisture and make the microwave a "proofing oven" for the dough.
Set the glass dish of covered dough into the microwave and let rise for about 30 to 45 minutes.
After this first rising, take out the dough and punch down and reform the balls into the pan. While reforming the dough balls, reboil the pyrex measuring cup with at least 1 cup of water for several minutes to reheat the microwave, and place the cup in the rear again. Recover with the Saran and let rise a second time until rolls are doubled.
Preheat the oven to 350° and bake the rolls for approximately 15 to 18 minutes. The rolls should come out so that one of the rolls in the middle of the dish can be checked and will not show "uncooked" dough inside, but don't overcook. Let cool then keep covered in a plastic bag.
If you don't want to "proof" the dough in the microwave. pour several cups of boiling water into a pan in the bottom of your oven for heat oand moisture and raise the dough in there