FYI- I want to give credit where credit is due this recipe was given to me by my mom and she got this recipe from a friend. I have no idea if it’s her original recipe or if it was given to her from someone else but whoever came up with it deserves a national holiday.
| The Please Restrain Me Recipe | Awesome Whole Wheatness Recipe |
| 2 cups of warm water (110 degrees) 2 TB of yeast 3/4 cups of sugar 2 cubes of butter or margarine (softened) 2 eggs 1 tsp of Salt 1 tsp of baking powder 7 cups of flour. (I like to use bread flour) | 2 cups of warm water (11o degrees) 2 TB of yeast 3/4 cups of honey 1 cube of Margarine (soft 1/2 cup of applesauce 2 eggs 2 tsp salt 2 tsp baking powder 6-7 cups of whole wheat flour *now that I’ve made these and know that they work well I would like to tweak it some more by maybe taking the honey down to 1/2 a cup and replacing all of the margarine with something else. |
*If you know how to bake bread you can skip the instructions and just make them like you do bread.
The I’m a mom not a professional instructions:
Get your big mixing bowl or kitchen-aid or what have you and add the water, yeast and sugar if you are wanting to be mildly professional you would only add about 1/4 cup of sugar and let this mixture set a little and watch it start growing right before your very eyes. BUT if you have gotten your yeast anytime in the last century from a reputable dealer and not off the back of a truck somewhere I have found that step to be utterly pointless. After I add all of the first 3 ingredients I like to add about 3 cups of the flour and give it a very quick mix then I add everything else including the remaining flour. Now the dough you have made will be very sticky don’t worry it’s going to be great just take a deep breath and set it in a nice warm place to rise. (if you feel your dough is too sticky and you just can’t stand it go ahead and add more flour it will make you feel better) After you sticky dough has risen about and inch above the bowl sprinkle your CLEAN counter very liberally with flour then sprinkle more flour on top of the dough and start to work it in until you have a nice soft elastic dough. Now if you would like you can let your dough “rest” for about 10 min. (I don’t know send it out for a doughnut or something. But maybe that would be considered cannibalism?) Once again I NEVER do that I don’t have 10 min so onward we go. Now it’s time to shape your rolls you can do whatever you want with yours. *SIDE NOTE* If you wanted to make cinnamon rolls this would be the time you roll them out and add the cinnamon and sugar. Try using brown sugar with this ratio 1 cup of brown sugar to every 2 TB of cinnamon. Yumms I promise. After you are finished shaping your rolls you let them rise one more time for about 30 min. Then place them in a 375 degree oven and bake around 13-15 min. Now I do live at sea level so if you’re somewhere higher you might have to adjust accordingly.
Eat and ENJOY!!
The I’m a mom not a professional instructions:
Get your big mixing bowl or kitchen-aid or what have you and add the water, yeast and sugar if you are wanting to be mildly professional you would only add about 1/4 cup of sugar and let this mixture set a little and watch it start growing right before your very eyes. BUT if you have gotten your yeast anytime in the last century from a reputable dealer and not off the back of a truck somewhere I have found that step to be utterly pointless. After I add all of the first 3 ingredients I like to add about 3 cups of the flour and give it a very quick mix then I add everything else including the remaining flour. Now the dough you have made will be very sticky don’t worry it’s going to be great just take a deep breath and set it in a nice warm place to rise. (if you feel your dough is too sticky and you just can’t stand it go ahead and add more flour it will make you feel better) After you sticky dough has risen about and inch above the bowl sprinkle your CLEAN counter very liberally with flour then sprinkle more flour on top of the dough and start to work it in until you have a nice soft elastic dough. Now if you would like you can let your dough “rest” for about 10 min. (I don’t know send it out for a doughnut or something. But maybe that would be considered cannibalism?) Once again I NEVER do that I don’t have 10 min so onward we go. Now it’s time to shape your rolls you can do whatever you want with yours. *SIDE NOTE* If you wanted to make cinnamon rolls this would be the time you roll them out and add the cinnamon and sugar. Try using brown sugar with this ratio 1 cup of brown sugar to every 2 TB of cinnamon. Yumms I promise. After you are finished shaping your rolls you let them rise one more time for about 30 min. Then place them in a 375 degree oven and bake around 13-15 min. Now I do live at sea level so if you’re somewhere higher you might have to adjust accordingly.
Eat and ENJOY!!
3 comments:
I am so glad to see that you posted this--as I have wanted your recipe for sometime--and never gotten around to getting it from you. And I am glad to have both versions!! :o)
This is a great whole wheat roll recipe. I just made some but I had to put white flour in with the wheat {which I didn't want to do lol}. I've only used dry active yeast... is this what you used or is it something different?
That looks like a recipe for pan de sal rolls. They're the most popular breakfast rolls in my country. They're really good slathered with butter as soon as they come out of the oven!
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