Tuesday, September 13, 2011
Bring on the humidity
With temperatures headed to near 90 again this week in Georgia, I've decided that I need to embrace the weather.
I let my hair go curly AND...
I made yeast rolls.
Why not make the best of a humid day? I tried a new recipe for Honey Whole-Wheat Rolls from my new October/November 2011 Cook's Country magazine. (I love that magazine.)
Honey-Whole Wheat Rolls
1 3/4 cups whole milk, heated
7 Tablespoons honey
5 Tablespoons butter, melted
2 1/2 cups whole wheat flour
1 3/4 cups white flour
1 Tablespoon instant yeast
2 1/4 teaspoons salt
Combine milk, 6 Tablespoons honey, 4 Tablespoons butter and egg. Stir together flours, yeast and salt in bowl of a standing mixer. Slowly add milk mixture and knead with dough hook until combined. Continue kneading 6-8 minutes. Transfer dough to a greased bowl, cover with plastic wrap and let rise for 1 hour.
Divide dough into 16 even pieces. Roll each piece into a tight ball and arrange on a silpat lined baking sheet. (or a greased 9x13 pan) Let rolls rise 30 minutes.
Heat oven to 400. Brush rolls with 1 Tablespoon milk. Bake 10 minutes, rotate pan and bake another 10 minutes.
Combine remaining 1 Tablespoon butter and honey and brush over warm rolls.
The rolls came out soft and delicious.
The honey butter brushed over the tops really makes them decadent.