I have a confession to make: I love bread.
Even though it's not really the best thing for you.
I've been on a kick lately trying out healthy bread recipes. I'm trying to find some that produce a nice, light bread so I can still enjoy it, while also feeling better about eating it everyday. The good thing is, there are a few things we can do to make it a bit better for us!
I don't buy many cookbooks, but I recently got the Lion House Bakery cookbook from Seagull Book for half price. Oh my- I am so glad I bought it! I love it! There are so many recipes inside I want to try. Until midnight tonight, you can even get it for half off plus FREE shipping using code march11 at Seagullbook.com!
Right when I opened the book, I saw the recipe for wheat rolls. I made them the very next day and yum! They are light and fluffy even though they use a majority whole wheat flour. Try them- you'll love them!
Lion House Wheat Rolls
- 2 tsp active dry yeast
- 1 1/2 cups warm water
- 1/2 cup quick rolled oats
- 2 TBSP molasses
- 3 TBSP dry milk
- 1/2 cup all purpose flour {I use bread flour}
- 3 1/4 cups whole wheat flour
- 3 TBSP shortening
- 3/4 tsp salt
Dissolve yeast and molasses in warm water and let proof until foamy- about 5 minutes. Add remaining ingredients, leaving the flour as the last addition. You'll want the dough to be slightly stick, so make sure to add the flour slowly. You might only need 3 cups of whole wheat flour if the dough looks like it's getting too firm.
Punch down dough and knead lightly. Roll out until dough is about 1/2 inch thin. Cut strips using a pizza cutter. Roll strips and place seam side down on a greased cookie sheet. I normally just do my best rolling out a rectangle, then just cutting strips. This time around I tried to make them more similar in size, first cutting the rounded sides off. My opinion; skip trying to be pretty. My rolls still ended up different sizes and I could have saved 10 minutes!
Allow to rise for 30-40 minutes.
Bake at 375 degrees for 12 to 15 minutes.
Enjoy!
