Thursday, September 23, 2010
my new favorite bread recipe
Lately I've been making these lovely dinner rolls for weekend dinners. They come from a newspaper cut-out recipe that my mother gave to me a long time ago. I've modified it just a bit to make the rolls more wheaty, but I left a lot of the white flour too, to keep them light. These are super easy and quick, and what I love about them is that you can make little sandwiches with the leftovers. It's so fun and somehow comforting to have a midweek sandwich on homemade bread.
2 1/4 t. yeast
1 1/2 c. warm water
1 T. sugar
2 T. melted butter
1 1/2 t. salt
3 c. unbleached all-purpose flour
1 c. whole wheat flour
1) Combine the yeast, warm water, sugar, butter, and salt. Let stand 5 minutes. Stir in flour until well blended. Cover bowl and let rise 1 hour.
2) Punch down. On floured board, cut dough into 16 equal pieces. Roll each piece into a ball. Place 2-3" apart on baking sheet lined with parchment paper. Cover lightly and let rise 10-20 minutes (until almost doubled).
3) Uncover and bake in a 400 degree oven until golden brown, 15-18 minutes. Serve warm or cool.