Onion-Rye Rolls

1 c milk (scalded or reconstituded dry)
2 T honey
1 t salt
3 T butter, melted
2 pkg yeast (2 T)
1/2 c water, lukewarm
1 1/2 c bread flour (see comment)
1 1/2 c whole wheat flour
2 T gluten
2 T caraway seeds
6 T onion, minced
1/2 c wheat germ
1 1/4 c rye flour

1 egg

2 t water

1.  Combine milk (scalded or reconstituted dry) in a bowl with honey, salt, and butter. Stir and cool until lukewarm.

2.  Dissolve yeast in lukewarm water. Let it set about 5 minutes then combine with the milk mixture.

3.  Add bread flour, wheat flour, and gluten. Using a  mixer with a dough hook, mix until smooth.

4.  Add caraway seeds, onion, wheat germ, and enough rye flour to make a soft dough.

5.  Knead.

        By Mixer: Beat at medium-slow speed for about 3 minutes or until dough is springy.

        By Hand: Knead on a floured counter for 8-10 minutes.

7. Divide the dough in half. Roll each half into a cylinder 2-3 inches in diameter. Divide each cylinder into 12 equal parts.
8. Form each part into a round roll. Place each roll on a greased cookie sheet or jellyroll pan. Place them  about 2 inches apart.











9.  Cover the rolls with a clean kitchen towel. Raise until double in size (about 30 minutes).

10. Beat the egg and water together. Gently brush the tops of the rolls with the mixture.
11. Place rolls in an oven which has been preheated to 400 degrees. Bake for 14 minutes.


COMMENTS

• Liquids which are too hot will kill the yeast. Test heated liquids (milk, butter) for temperature by placing a drop on the inside of your wrist. The liquid should feel neither hot nor cold.
• I prefer to use instant milk when baking bread. I cannot taste a difference from using regular milk and instant milk eliminates the need to scald. Regular milk must be scalded (heated to just below the boiling temperature) to kill enzymes which harm the yeast.
• Be careful to not work in any more flour than necessary to keep the dough from sticking. Too much flour harms the quality of the final product.
• For raising, I coat a crock bowl with about 1 teaspoon canola oil. I always put the dough in the bowl and then flip it over. That leaves the top of the dough with a thin coating of oil so it will not dry out during raising.
• I grease my baking pans with shortening. 
• All-purpose flour may be substituted for bread flour. The gluten may be eliminated. However, using both produces a nicely textured loaf.

SOMETHING TO THINK ABOUT

“For the bread of God is he who comes down from heaven and gives life to the world." John 6:33  NIV

GIVING CREDIT
This is my version of a recipe I found on a Hodgson Mill rye flour package.

Honey Oatmeal Wheat Bread

3 c boiling water                               1/3 c olive or canola oil

1 ½ c old-fashioned oatmeal              1 T salt

½ c warm water                               3/4 c honey
 6 c whole-wheat flour                        3 pkgs yeast (3 T)

3 c bread flour (see comment)            6 T gluten (see comment)

1.  Place oatmeal in a large bowl. Pour boiling water over it. Let it cool until lukewarm.

      2.  Dissolve yeast in ½ c lukewarm water. Let it stand for about 5 minutes.

      3.  Add honey, oil, and dissolved yeast to the oatmeal. Blend.

      4.  Combine whole-wheat flour with salt and gluten. Blend.

        5.  Add flour mixture to the oatmeal mixture. Add enough bread flour to make a soft dough. I use my mixer with the dough hook although it does push the limit of its motor. This is a large recipe and you may have to finish the mixing by hand.

              

         6.   Knead. 
     By Mixer: Beat at medium-slow speed for about 3 minutes or until dough is springy. 

           By Hand: Knead on a floured counter for 8-10 minutes.

     7.  Place the dough in an oiled bowl. Let it raise until double in size.

Microwave method: Place the dough in the microwave. Set on high for 15 seconds, wait 15 minutes, run for 15 seconds, wait for 15 minutes. The total raising time is about 30 minutes.  If you remove the dough from the microwave, cover it with a clean kitchen towel.

Countertop method: set the bowl in a warm place and cover it with a towel. Total raising time is about one hour. 

     8. Divide the dough into thirds.  Form into 3 loaves by pressing dough into a 12x8 rectangles. Roll it up and pinch the center seam together. Pinch the ends together. Place in greased loaf pans with the seam side down.

     9. Cover the loaves with a clean kitchen towel. Raise until double in size (about 30 minutes)

     10. Place loaves in an oven which has been preheated to 325 degrees. Bake for 55 minutes.

 

    COMMENTS

•     Liquids which are too hot will kill the yeast. Test the cooked oatmeal for temperature by placing a drop on the inside of your wrist. It should feel neither hot nor cold.
•     Be careful to not work in any more flour than necessary to keep the dough from sticking. Too much flour harms the quality of the final product.
•     For raising, I coat a crock bowl with about 1 teaspoon canola oil. I always put the dough in the bowl and then flip it over. That leaves the top of the dough with a thin coating of oil so it will not dry out during raising.
•     I grease my baking pans with shortening. 
•     All-purpose flour may be substituted for bread flour. The gluten may be eliminated. However, using both produces a nicely textured loaf.

    SOMETHING TO THINK ABOUT

     “Jesus answered, "It is written: 'Man does not live on bread alone.' " Luke 4:4  NIV

  GIVING CREDIT

     This is my version of a recipe I clipped from the Wichita Eagle Beacon newspaper many years ago.

Potato Onion Rolls

2 c whole wheat flour                          2 T gluten (see comment)

3 c bread flour   (see comment)           2 c milk (scalded or reconstituted instant milk)

1 c mashed-potato flakes                    ½ c butter or butter substitute (melted, lukewarm)

3 T sugar                                           ½ c green onion (chopped onion will work)

2 t salt                                               2 eggs

2 pkgs active dry yeast (2 T)

1.     

       1. Put whole wheat flour, potato flakes, sugar, salt, yeast, and gluten in a large mixer bowl. Blend.

            2. Beat milk, butter, onion, and eggs into the flour mixture until moist. Use the bread hook for your mixer or beat it by hand.

      3. Add enough of the bread flour to form a soft ball of dough. 

            4.  Knead. 

           By Mixer: beat at medium-slow speed for about 3 minutes or until dough is springy. 

           By Hand: knead on a floured counter for 8-10 minutes.

      5. Place the dough in an oiled bowl. Let it raise until double in size.

                     Microwave method: place the dough in the microwave. Set on high for 15 seconds, wait 15 minutes, run for 15 seconds, wait for 15 minutes. The total raising time is about 30 minutes.  If you remove the dough from the microwave, cover it with a clean kitchen towel.

                    Countertop method: set the bowl in a warm place and cover it with a towel. Total raising time is about one hour .

           6. Divide the dough in half. Roll each half into a cylinder 2-3 inches in diameter. Divide each cylinder into 12 equal parts.   

      7. Form each part into a round roll. Place the roll on a greased cookie sheet or jellyroll pan. Place them about 2 inches apart. For a more attractive roll, press the top of each roll in some potato flakes.

     8. Cover the rolls with a clean kitchen towel. Raise until double in size (about 30 minutes).

         9.  Place rolls in an oven which has been preheated to 375 degrees. Bake for 25 minutes.

COMMENT

• ·         Liquids which are too hot will kill the yeast. Test heated liquids (milk, butter) for temperature by placing a drop on the inside of your wrist. The liquid should feel neither hot nor cold.
• ·         I prefer to use instant milk when baking bread. I cannot taste a difference from using regular milk and instant milk eliminates the need to scald. Regular milk must be scalded (heated to just below the boiling temperature) to kill enzymes which harm the yeast.
• ·         Be careful to not mix in or work in when kneading in any more flour than necessary to keep the dough from sticking. Too much flour harms the quality of the final product.
• ·         For raising, I coat a crock bowl with about 1 teaspoon canola oil. I always put the dough in the bowl and then flip it over. That leaves the top of the dough with a thin coating of oil so it will not dry out during raising.
• ·         I grease my baking pans with shortening. 
•        All-purpose flour may be substituted for bread flour. The gluten may be eliminated. However, using both produces a nicely textured loaf.

SOMETHING TO THINK ABOUT

Jesus answered, "It is written: 'Man does not live on bread alone, but on every word that comes from the mouth of God.’”  Matthew 4:4  NIV

GIVING CREDIT

This is my version of a recipe I clipped from the Wichita Eagle Beacon newspaper many years ago.