* Exported from MasterCook *
Rolls, Wheat Germ and Honey Dinner
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads/Muffins/Rolls Low Fat
Vegetarian
Amount Measure Ingredient -- Preparation Method
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1/4 ounce active dry yeast -- 1 (0.25 pkg)
2 1/2 cups bread flour -- plus more for rolling
1/4 cup toasted wheat germ
3/4 teaspoon salt
3 tablespoons butter -- or margarine, softened, plus more
for greasing bowl and brushing dough
3 tablespoons honey -- or 1/4 cup packed brown sugar
1. Stir yeast into 1/4 cup warm (105-115F) water until dissolved. Let
stand 10 minutes.
2. Combine flour, wheat germ, and salt in bowl of food processor,
stand mixer, or regular bowl. (Reserve 1/3 cup flour if kneading by hand.)
3. Stir butter and honey into 3/4 cup warm water. Stir yeast mixture
and butter mixture into flour mixture. (If using food processor, add
liquids through feed tube with processor running. If using stand
mixer with dough hook, add liquids in steady stream with mixer on low
speed.) Follow kneading instructions below.
4. Place kneaded dough in buttered bowl, and cover. Let rise in warm
place 45 minutes to 1 hour, or until doubled in volume.
5. Deflate dough, and divide into quarters, then divide each quarter
into 4 pieces. Roll dough into balls on floured surface. Place dough
balls in 4 rows in greased 9" baking pan.
6. Cover dough; let rise 45 minutes, or until doubled in size.
Meanwhile, preheat oven to 375F. Brush dough with melted butter, and
bake 15 to 20 minutes, or until tops of rolls are golden and edges
are browned. Serve warm.
3 ways to knead:
By Hand [Best for cooks who want to "feel" when dough is ready and
desire more control.]
A1: Combine all but 1/3 cup of flour (reserve this for kneading) with
dry ingredients in bowl. Stir in yeast and liquids until a shaggy
dough forms. Turn dough onto work surface dusted with reserved flour.
Gather the edges of dough into center to make a tight ball, and press
with heel of hand several times to remove air from dough. Let dough
rest 4 to 5 minutes so it will be less sticky when you knead.
A2: Flatten dough ball by pushing down and away from you with the
heel of your hand (dough will be an oval-shaped blob). Pull and fold
far edge back over dough. Turn dough a quarter turn. Repeat. Kneading
can take 2 to 10 minutes. Fully kneaded dough will be smooth and
won't stick to your hands.
Stand Mixer (with hook attachment) [Best for traditionalists who
don't like to get their hands sticky. This method comes closest to
hand kneading without the effort.]
B1: Place dry ingredients in mixer bowl, and fit mixer with dough
hook. Mix on low speed 1 minute to combine. With mixer running at low
speed, add yeast and liquids by pouring them down the inside of the
bowl. Increase speed to medium-low, and mix 2 minutes. Let dough rest
5 minutes. Mix at medium-low speed 5 minutes, or until dough is
smooth. Increase speed to medium, and mix 2 minutes. Kneading is done
when dough makes a slapping sound as it hits the side of the bowl.
Dough temperature should be close to 90°F.
Food Processor (with regular or dough blade) [Best for bakers in a
hurry. The blade kneads dough in under 90 seconds.]
C1: Pulse dry ingredients in food processor fitted with dough blade
to combine. With processor running, add yeast and liquids through
feed tube. Stop once liquids have been added. Pulse on and off 8 to
10 times until dough comes together in a ball and no dry ingredients
remain. Dough temperature will be about 90°F.
Source:
"Vegetarian Times"
S(Internet address):
"http://www.vegetariantimes.com/recipe/pull-apart-wheat-germ-and-honey-dinner-rolls/";
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Per Serving (excluding unknown items): 116 Calories; 3g Fat (20.9%
calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary
Fiber; 6mg Cholesterol; 123mg Sodium. Exchanges: 1 Grain(Starch); 0
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : These rolls have something to offer everyone at the
table-they're soft like white bread, but have a nutty whole-grain
flavor that comes from wheat germ. Placing the rolls together in a
pan so that they touch as they bake makes them especially tender.