March 15, 2008

Honey Whole Wheat Rolls

Since Easter is on its way .......I thought Id start to post a few of my favorite recipes for it. I love to make these rolls. I make them cloverleaf style in a muffin pan but you can just make balls of the dough too and bake in a square pan. Or you can use the dough like the picture above and get creative. These are so yummy I love them for breakfast the next day with some soft butter and jam. These are always requested!


3/4c. scalded milk

3 tb. veg. shortening

1/4c. honey

1tsp. salt

1/4c. cool water

1 pkg. active dry yeast

1 egg

2c. sifted all purpose flour

1c. unsifted whole wheat flour or graham flour

3/4c. chopped pecans, walnuts or almonds (I use pecans, rich and delish!)

In a large bowl combine first 4 ingredients and stir till shortening melts, add the water, then the yeast and stir till the yeast dissolves. Mix in the egg. Combine the flours and nuts and mix into yeast mixture 1c. at a time. Mix hard till dough is springy. Pinch off bits of dough with floured hands and roll into balls about the size of large marbles. Place 3 balls in each cup of a greased muffin pan to form clover leaf rolls. Cover the rolls with a clean dry cloth and let rise till doubled about 1hr. Toward end of rising time, preheat oven to hot 400 degrees. Bake rolls in oven for 20min. or till nicely browned and sound hollow when thumped. Serve warm. A nice herb butter would be yummy with this.

Herb Butters

Garlic & Chive Butter - In small bowl, blend 1/2 cup softened butter or margarine, 2 cloves finely chopped garlic and 1 Tbsp. finely chopped chives.

Parmesan & Pepper Butter - In small bowl, blend 1/2 cup softened butter or margarine, 2 Tbsp. grated Parmesan cheese and 1/8 tsp.ground black pepper.

Fresh Herb Butter - In small bowl, blend 1/2 cup softened butter or margarine and 1 tsp. each chopped fresh basil, thyme and parsley (or your favorite fresh herbs).

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