Whole Wheat Bread Rolls

These are our favorite dinner roll after a lot of experimenting.

24 Whole Wheat Bread Rolls (2 smaller loaf recipe)
2 c. warm water
2 T. wheat gluten
6 T. powdered milk
3 T. sugar
3 T. canola oil
(if you omit oil, it is a chewier roll, but cook it a couple minutes less)
2 t. yeast
2 c. wheat flour
2 t. salt
2 c. wheat flour

Directions:
1. Beat in all ingredients, except salt and last part of flour. Let sit for 5 minutes to activate yeast.
2. Knead in salt and last flour for 5-7 minutes (dough should pull a away from the sides of the bowl, if not, add 1T flour at a time until it does). Let sit, loosely covered, for 10-15 minutes to activate yeast in bulk without a first rising.
3. Form 24 balls- place on a greased 9x13 pan
4. Rise for 40-45 minutes (until double in size).
5. Bake at 375 for 18-20 minutes (just until golden on top)
6. Brush tops with butter and cool on racks.
Notes:
-One roll is 2/3 serving of grain.
-A 9x13 pan needs 4 c. wheat flour
-You can replace 1/2 c. water with 2 eggs if desired
-You can freeze the dough balls and raise for 4 hours when you want to use them

24 Almost Whole Wheat Bread Rolls (if you don't have wheat gluten)
1 1/2 c. warm water
1 egg
3 T. powdered milk
3 T. sugar
3 T. canola oil
1 1/2 t. yeast
1 c. white flour
1 1/2 t. salt
3 c. wheat flour

-bake for about 18 min.

24 White Bread Rolls         96 White Bread Rolls (2 cookie sheets)
1 1/2 c. warm water            6 c. warm water
1/4 c. powdered milk          1 c. powdered milk
3 T. sugar                           3/4 c. sugar
3 T. canola oil                     3/4 c. oil
1 1/2 t. yeast                       2 T. yeast
2 c. white flour                    8 c. white flour    
1 1/2 t. salt                         2 T. salt
1 3/4 c. white flour              7 c. white flour
-Same directions as wheat rolls, but bake for about 18 min- just until golden brown.

*Half Wheat Half White Bread Rolls
2 dozen   (9x13 pan)                            4 dozen (jelly roll pan)
1 3/4 c. warm water                            3 1/2 c. warm water
1/3 c. powdered milk                          2/3 c. powdered milk  
3 T. sugar                                           6 T. sugat
3 T. oil (optional- chewy without)     6 T. canola oil
1 3/4 t. yeast                                       3 1/2 t. yeast
2 c. wheat flour                                  4 c. wheat flour
1 3/4 t. salt                                          3 1/2 t. salt
2 c. white flour                                   3 3/4 c. white flour
                                                           2 T. wheat gluten (or 1/4 c. white flour )
-Bake 18-19 minutes (16-17 if no oil)
*This is my new go-to for parties since some people don't like all wheat.
-This would also make 2 (or 4) mini loaf pans of bread

Simple Tomato Soup

This is a side dish to a lunch sandwhich (grilled cheese or tuna)

2 cans tomatoes- blend (or 4c. fresh tomatoes, blended + 1/2 t. salt)
1 t. basil
1 t. salt
1 1/2 t. sugar
2 t. chicken boullion
1/2 t. oregano
3 c. milk

-Heat all ingredients except millk.
-Simmer for a few minutes, then add the milk

Honey Almonds

Serves 8-10)
Ingredients:
2 c. raw, whole almonds
2 T. oil
2 T. honey
2 T. water
1/4 c. sugar
1/2 t. salt

Directions:
1. Bake at 350 for 10 min
2. Heat water, honey, and oil in a pot on medium heat
3. Stir in toasted almonds and cook for 3 minutes
4. Stir in sugar and salt and cook for 5 more minutes
5. Spread on parchment paper and cool 10 min.
6. Break into pieces.
(3-4T is one serving)

*Sometimes I use this recipe to replace peanut m&m's with my popcorn on movie night!

Larger Size Bread Formula

These recipes are for LARGER LOAF PANS 

(they hold 8c volume and need 4 c. flour per loaf)

1 Large Loaf WHEAT BREAD formula (hand) 

2 c. warm water

2 T. powdered milk (opt)

2 T. wheat gluten (for a perfect, chewy texture)

3 T. sugar

3 T. oil

2 t. yeast
2 c. wheat flour

2 t. salt

2 c. more wheat flour 

2 Large WHEAT Loaves(kitchen aid) 

4 c. warm water

1/4 c. powdered milk (opt)

1/4 c. wheat gluten (for a perfect, chewy texture)

6 T. sugar

6 T. oil

4 t. yeast

4 c. wheat flour
4 t. salt

4 c. more wheat flour 

4 Large WHEAT Loaves(bosche) 

8 c. warm water

6 T. powdered milk (opt)

6 T. wheat gluten (for a perfect, chewy texture)

3/4 c. sugar

3/4 c. oil

2 T + 2t. yeast
8 c. wheat flour

2 T + 2t. salt

8 c. more wheat flour 

2 Large Loaves WHITE BREAD:

3 c. warm water
1/4 c. sugar
1/4 c. oil
1 T. yeast
4 c. white flour
1 T. salt
3 1/2 c. white flour

Directions:

1. Beat all ingredients with beaters except the last half of wheat flour.

2. Knead in the last half of the wheat flour for 7 minutes   

(you may add 1 T. more at a time until it pulls away from the bowl or can be handled with oil on hands)

***Do NOT ADD too much flour. A stiff dough will not rise well. 

3. Put oil on your hands, on the counter, and in bread pans.

4. Divide and shape dough into loaves and place in pans.

5. Cover with towel and put on a non-heated oven to rise.

6. Rise 45-60 minutes (until 1 inch above the pans)

7. Bake at 350 for 35-40 minutes- until golden brown on top.  (180/190*)

***Do NOT OVERBAKE- it will be too dry

8. Remove from pans with a spatula and cool on racks. (Serves 12)

9.Freeze un-used loaves and defrost on counter for a couple  hours     (or microwave 2½ min)

Smaller Size Wheat Bread Loaves

-This recipe is for the disposable pans (slightly smaller than regular) and for mini loaves.
(They hold 4c. volume and need 2 c. flour per loaf)  They serve 8 people/slices.
*The mini loaf pans are exactly 2 of these.

1 Smaller Loaf Formula:
1 c. warm water (or 2/3 c. water + 1/3 c. milk)
1 T. powdered milk (optional- see above substitute)
1 T. wheat gluten (for a perfect, chewy texture)
1 1/2 T. sugar or honey
1 1/2 T. oil
1 t. saf instant yeast
1 t. salt
2 c. wheat flour (or 2c + 3T if no gluten)

Directions:
1. Beat in all ingredients and half of the flour
2. Knead in remaining flour for 7 minutes.
(don't add too much flour, just add 1 T. at a time until pulls away from sides)
**A stiff dough will not rise well. Just add enough until you can handle with oiled hands
3. Oil hands (to handle& divide dough) and oil pans. Place dough in pans
4. Rise for 40-60 minutes (if no gluten, it will need at least an hour)
5. Bake at 350* for 25-29 minutes or until golden brown
(shorter time is if you added extra flour instead of gluten.  Bake for less time to prevent dryness)
6. Immediately remove from pans and cool about 20-30 minutes before slicing.
*Double this recipe and it makes 24 bread rolls on a 9x13 pan. Bake at 375 for 20 min.

4 Loaf Ingredients (Kitchen Aid)
4 c. warm water (or 2 2/3 c. water + 1 1/3 c. milk)
1/4 c. powdered milk (optional- see above substitute)
1/4 c. wheat gluten
6 T. sugar (or honey)
6 T. oil
1T +1t. saf instant yeast
1T +1t. salt
8 c. wheat flour (8 3/4 c. if no gluten)

6 Loaf Ingredients (Bosche)
6 c. warm water (or 4c. water + 2c. milk)
6 T. (1/3 c.) powdered milk (optional- see above substitute)
6 T. (1/3 c.) wheat gluten
2/3 c. sugar (or honey)
2/3 c. oil
2 T. saf instant yeast
2 T. salt
12 c. wheat flour (13 c. if no gluten)

*Bosche could even handle 8 loaves- just double the 4 loaf recipe