little margarine into the middle of them when they come out of the oven. They are very easy to
make, are deliciously yeasty and have a cute presentation.
2 packets (½ ounce or 4½
teaspoons) active dry yeast
1 teaspoon sugar
1 cup warm water
2 cups whole-wheat fl our
1 cup all-purpose fl our
¼ cup margarine, softened
¼ cup agave nectar or maple syrup
1 tablespoon ground fl axseed
1 teaspoon salt
Combine yeast, sugar and warm water in large bowl. Let
stand 5 minutes or until foamy. Combine whole-wheat fl our
and all-purpose fl our in a medium bowl. Measure 1½ cups
fl our mixture into yeast mixture. Add margarine, agave
nectar, fl axseed and salt. Beat with an electric hand mixer at
low speed until smooth.
Add another 1 cup fl our mixture to dough. You may need
to do this by hand. Continue adding fl our and mixing until
dough is no longer sticky. Turn dough out onto a lightly
fl oured surface. Knead for 5 to 8 minutes, or until dough is
smooth and elastic. Place in a large, lightly oiled bowl and
turn to coat. Cover with a kitchen towel and let rise in a
warm place for about 1 hour or until doubled in size.
Preheat the oven to 375 degrees. Lightly grease 12 muffi n
cups with margarine or oil.
Punch down dough. Turn dough out onto a lightly fl oured
surface and gently knead a few times. Divide dough into
12 equal pieces. Divide each piece into 3 small, smooth
balls. Place 3 balls in each muffi n cup. Cover and let rise for
about 30 minutes, or until doubled in size.
Bake for 10 minutes or until rolls are golden brown. Rolls
are best served warm. Store leftover rolls covered at room
temperature.
Yield: 12 ROLLS
Prep time: 25 MINUTES ACTIVE
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