I made these to go along with our shrimp Easter dinner, and they are so easy and would be a great beginner roll. I would also like to try shaping as an Italian loaf and then using to make homemade garlic bread. Also on her site she talks of using this recipe for hamburger/hot dog buns, so I'm excited for that as well!
*Update- I have used them as hamburger rolls (I baked them until they were more brown than for dinner rolls), and they were very delicious, and much more filling that the usual store-bought roll. And with a hamburger made with local Highland cattle meat from M & M Farm, you can't go wrong! I misjudged the size for the hot dog rolls, however, so they became garlic bread a few days later. These are also very good warmed with raw honey :)
40 Minute Whole Wheat Rolls (based on Lynn's recipe with a few modifications)
1 package Hodgson Mill Whole Wheat yeast
1 cup plus 2 tablespoons warm water (I used tap water as hot as I could make it)
1/3 cup extra virgin olive oil
1/8 cup Sun Crystals or 1/4 cup Sucanat (I would like to try with honey next time, maybe 1/4 c)
1 egg
1 teaspoon salt
1 1/2 cups organic whole wheat bread flour
1 1/2 – 2 cups organic all purpose flour
Dissolve yeast in water in large bowl. Add olive oil and sugar and let stand for 5 minutes. Beat egg and add to yeast mixture along with salt and flour, mix until it forms a soft dough. Knead until smooth and elastic on floured surface (about 5 minutes). Do not let it rise. Divide in 1/2 and then each 1/2 into 6 pieces (I used my handy dandy pretzel dough cutter from Auntie Anne's pretzel kit). Roll each into a ball (mine was more oval shaped) and place on greased baking sheet. Let rise in the oven (turned off) about 5 minutes, then remove from oven and preheat to 425. Once heated, return dough to oven and bake 8-12 minutes or until lightly brown.
I probably could have left mine in a little longer, but they were very light a fluffy, absolutely delish!
