Friday, January 21


Just look at those rolls. They actually look like rolls! If someone saw them, they would say, "Hey, those are rolls!"

I have finally managed to make something rise and bake it with an outcome resembling something edible.

I followed the recipe and directions to the letter - Honey Wheat Rolls. They tasted good, especially right out of the oven. and although I am concerned about the fact they are as heavy as a brick, I am not losing any sleep over it.

They are thick and dense and heavy, but they taste like honey and wheat and they look like rolls so, again, not losing sleep. But if anyone has tips as to how to make them light and fluffy I am all ears. Maybe let them rise a little more?

So, I can now say:
homesteading in the middle of the prairie (in winter) + bag of flour (and honey)+ bread pan (or cookie sheet) = me NOT starving! (but probably REALLY sick of honey wheat rolls come spring).

Here is the recipe I used just in case i have inspired anyone out there:

4 c. whole wheat flour
4 c. white flour
2 pkgs. yeast
1 tsp. sugar
1/2 tsp. baking soda
2 c. milk
1/2 c. butter
1/2 c. honey
2 lg. eggs at room temp.

In large bowl, combine 1 1/2 cups of each flour, yeast, sugar, baking soda and 2 teaspoons salt; mix well.
In small saucepan, heat milk, butter, honey and 1/4 cup water until butter melts and mix is 120-130 degrees. With mixer at low speed, pour milk mix and eggs into flour mix. Beat at medium speed for 3 minutes, scraping bowl. Stir in the remaining flours. Knead dough until smooth and elastic.

Place dough into greased bowl, turning once. Cover and let rise until double.

Punch down and shape dough into rolls. Place on greased sheet and cover and let rise again until double.

Bake at 350 degrees for 30-40 minutes. Cover loosely with aluminum foil for last 10 minutes if rolls brown too quickly

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