Whole wheat sandwich rolls
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| large | (16) Medium (12) Small (8) | |
Directions
CYCLE: DOUGH
NOTES: WONDERFULLY TASTY AS
INGREDIENTS
water 1⅔ cup 1 ¼ cup 1 cup+1 ½ Tbsp vegetable oil 2 ⅔ Tbsp 2 Tbsp 1 ⅓ Tbsp honey 1 ⅓ Tbsp 1 Tbsp 2 tsp salt 2 tsp 1 ½ tsp 1 tsp whole wheat flour 1 ⅓ cup 1 cup ⅔ cup wheat/oat bran 2 ½ Tbsp 2 Tbsp 1 ¼ Tbsp wheat germ 5 Tbsp ¼ cup 2 ½ Tbsp bread flour 2 ⅓ cup 1 ¾ cup 1 cup+1 ½ Tbsp nonfat dry milk 5 Tbsp : ¼ cup 2 ½ Tbsp yeast 2 ½ tsp 1 ½ tsp 1 tsp Divide into balls, make desired shape of rolls and let rise for 50 to 60 minutes. Bake at 375-F for 20 minutes or until done. Made the medium recipe but made 8 rolls. Increased the yeast to 2 teaspoons. These did not rise much during baking. Next time let the formed rolls rise longer (probably 1 ½ hours) depending on temperature conditions. Tasted good - make again. (maybe a touch more yeast) Source: The Bread Machine Cookbook by Donna Rathmell German ISBN# 1-55867-025-4
Submitted By GAIL SHIPP On 12-01-94
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